Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions
2014
Carvalho, B.M.A. | Carvalho, L.M. | Silva, W.F. | Minim, L.A. | Soares, A.M. | Carvalho, G.G.P. | da Silva, S.L.
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.
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