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• W2080708153 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 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." @default.
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• W2080708153 date "2014-07-01" @default.
• W2080708153 modified "2023-10-03" @default.
• W2080708153 title "Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions" @default.
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• W2080708153 doi "https://doi.org/10.1016/j.foodchem.2014.01.010" @default.
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