alexa Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions.
Chemical Engineering

Chemical Engineering

Journal of Bioprocessing & Biotechniques

Author(s): Carvalho BM, Carvalho LM, Silva WF Jr, Minim LA, Soares AM, , Carvalho BM, Carvalho LM, Silva WF Jr, Minim LA, Soares AM,

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Abstract 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 Cu(2+) (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-Cu(2+) 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(-5)m(2)/s. The cryogel demonstrated good hydraulic permeability (4.7086×10(-13)m(2)) and a porosity of approximately 78.2\%. The IDA-Cu(2+) cryogel system was also able to capture lactoferrin in high purity. Copyright © 2014 Elsevier Ltd. All rights reserved. This article was published in Food Chem and referenced in Journal of Bioprocessing & Biotechniques

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