Details

Autor(en) / Beteiligte

• Carvalho, B.M.A.
• Carvalho, L.M.
• Silva, W.F.
• Minim, L.A.
• Soares, A.M.
• Carvalho, G.G.P.
• da Silva, S.L.

Titel

Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions

Ist Teil von

• Food chemistry, 2014-07, Vol.154, p.308-314

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2014

Link zum Volltext

Quelle

Elsevier ScienceDirect Journals Complete

Beschreibungen/Notizen

• •We evaluated the application of the IMAC with Cu2+ in the lactoferrin capture.•The IDA-Cu2+ system was able to purify the lactoferrin.•The system is especially interesting because it has low resistance to flow. Lactoferrin is a protein that is present in cheese whey (a waste product from the dairy industry) and has several biological activities. However, its production from whey must have a high yield and low cost for industrial applications. As such, this study reports the use of polyacrylamide cryogel, loaded with Cu2+ (through the bond with iminodiacetic acid (IDA)), as an adsorbent for the chromatographic process to capture lactoferrin whey. Ultrafiltered cheese whey was passed through the cryogel-IDA-Cu2+ system. The eluates were subjected to analysis of total protein, SDS–PAGE and size exclusion chromatography. The results showed an axial dispersion coefficients, at different superficial velocities of liquid, in a range of 10–6–10–5m2/s. The cryogel demonstrated good hydraulic permeability (4.7086×10–13m2) and a porosity of approximately 78.2%. The IDA-Cu2+ cryogel system was also able to capture lactoferrin in high purity.