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

被引：38
作者：
Carvalho, B. M. A. [1 ]
Carvalho, L. M. [2 ]
Silva, W. F., Jr. [1 ]
Minim, L. A. [3 ]
Soares, A. M. [4 ,5 ]
Carvalho, G. G. P. [6 ]
da Silva, S. L. [1 ]
机构：
[1] Univ Fed Sao Joao del Rei, Dept Chem Biotechnol & Bioproc Engn, BR-36420000 Ouro Branco, MG, Brazil
[2] Univ Fed Vicosa, Dept Vet, BR-36570000 Vicosa, MG, Brazil
[3] Univ Fed Vicosa, Dept Food Technol, BR-36570000 Vicosa, MG, Brazil
[4] Oswaldo Cruz Fdn FIOCRUZ, BR-76812245 Porto Velho, RO, Brazil
[5] Fed Univ Rondonia, BR-76812245 Porto Velho, RO, Brazil
[6] Univ Fed Bahia, Dept Anim Sci, BR-40110909 Salvador, BA, Brazil
来源：
FOOD CHEMISTRY | 2014年 / 154卷
关键词：
IMAC purification; Whey protein; Supermacroporous cryogels; Lactoferrin; AFFINITY-CHROMATOGRAPHY; MONOLITHIC CRYOGELS; AXIAL-DISPERSION; EXPANDED BED; PURIFICATION; ADSORPTION; BIOPARTICLES; ADSORBENTS; SEPARATION; UROKINASE;
D O I：
10.1016/j.foodchem.2014.01.010
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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) m(2)/s. The cryogel demonstrated good hydraulic permeability (4.7086 x 10(-13) m(2)) and a porosity of approximately 78.2%. The IDA-Cu2+ cryogel system was also able to capture lactoferrin in high purity. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：308 / 314
页数：7
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