Adsorção de alfa-lactalbumina do soro de leite em hidroxiapatita: efeito do pH e da temperatura e análise termodinâmica

AUTOR(ES)
FONTE

Quím. Nova

DATA DE PUBLICAÇÃO

2014-07

RESUMO

The nutritional and functional benefits offered by whey protein α-lactalbumin justify the great interest in its manufacture in large quantities at a high purity level. Hydroxyapatite is a calcium phosphate material able to adsorb proteins and can be synthesized at low production cost. Therefore, this work evaluated the adsorption of α-lactalbumin on hydroxyapatite using solid-liquid phase equilibrium data reported as adsorption isotherms. Van't Hoff's thermodynamics analysis showed that the adsorption process is entropically driven.

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