Use este identificador para citar ou linkar para este item:
https://www.arca.fiocruz.br/handle/icict/13586
Tipo de documento
ArtigoDireito Autoral
Acesso aberto
Data de embargo
2017-11-30
Coleções
Metadata
Mostrar registro completo
DIRECT CAPTURE OF LACTOFERRIN FROM CHEESE WHEY ON SUPERMACROPOROUS COLUMN OF POLYACRYLAMIDE CRYOGEL WITH COPPER IONS
Autor(es)
Afiliação
Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.
Federal University of Viçosa. Department of Veterinary. Viçosa, MG, Brazil.
Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.
Federal University of Viçosa. Department of Food Technology. Viçosa, MG, Brazil.
Oswaldo Cruz Foundation. Federal University of Rondônia. Porto Velho, RO, Brazil.
Federal University of Bahia. Department of Animal Science. Salvador, BA, Brazil.
Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.
Federal University of Viçosa. Department of Veterinary. Viçosa, MG, Brazil.
Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.
Federal University of Viçosa. Department of Food Technology. Viçosa, MG, Brazil.
Oswaldo Cruz Foundation. Federal University of Rondônia. Porto Velho, RO, Brazil.
Federal University of Bahia. Department of Animal Science. Salvador, BA, Brazil.
Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.
Resumo em Inglês
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 10–6–10–5 m2/s. The cryogel demonstrated good hydraulic permeability (4.7086 _ 10–13 m2) and a porosity of approximately 78.2%. The IDA-Cu2+ cryogel system was also able to capture lactoferrin in high purity.
Compartilhar