Desenvolvimento de um adsorvente contínuo supermacroporoso de troca catiônica para recuperação de lactoferrina de soro de leite / Development of a cation exchange solid supermacroporous adsorbent for lactoferrin recovery from whey

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

28/11/2011

RESUMO

Whey proteins have functional, nutritional and technological properties promoting their use as ingredients and supplements. Sweet whey obtained from Minas Frescal cheese production and concentrated by ultrafiltration was used in the lactoferrin capture in a supermacroporous adsorbent. Supermacroporous monolithic columns have been prepared by radical cryo-copolymerization of acrylamide with functional co-monomer, allyl glycidyl ether, and cross-linker N,N-methylene-bis-acrylamide in glass columns (Ø 5 mm). Graft polymerization of 2-acrylamido-2-methyl-1-propanesulfonic acid was used to achieve a cryogel with sulfo binding groups, designed for cation-exchange. The monolithic columns have uniform sponge-like structure with interconnected supermacropores of pore size 10100 μm. The experimental results showed that axial liquid dispersion within the bed was weak in a wide water flow rate of 0.5 - 9 cm min-1. The axial dispersion coefficient was found to increased exponentially with the increase of liquid flow rate. Adsorption isotherms for lactoferrina were determined a different pH and ionic strength. The ionic capacity was 2.24 0.42 (mmol SO3 g-1 dry cryogel) and the average binding capacity of lactoferrina was 136 (mg mL-1 cryogel). The influence of the dilution ratio, flow rate and pH on the adsorption of lactoferrin in terms of recovery and purification factor was evaluated. Although the eluate has reached a high purification factor (on average 11.3), the separation of lactoferrin from whey concentrate did not show high recovery due to the presence of other proteins in larger quantities. The purification factor was positively influenced by the increase in pH which is inversely proportional to the adsorption of GMP. The best conditions for separation of lactoferrin from whey were obtained at pH 8.0 and dilution ratio of 0.33.

ASSUNTO(S)

lactoferrina adsorção monolito isoterma soro de queijo tecnologia de alimentos lactoferrin adsorption monolith isotherm whey cheese

ACESSO AO ARTIGO

Documentos Relacionados