Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions
•We evaluated the application of the IMAC with Cu2+ in the lactoferrin capture.•The IDA-Cu2+ system was able to purify the lactoferrin.•The system is especially interesting because it has low resistance to flow. Lactoferrin is a protein that is present in cheese whey (a waste product from the dairy...
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| Veröffentlicht in: | Food chemistry 2014-07, Vol.154, p.308-314 |
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| creator | Carvalho, B.M.A. Carvalho, L.M. Silva, W.F. Minim, L.A. Soares, A.M. Carvalho, G.G.P. da Silva, S.L. |
| description | •We evaluated the application of the IMAC with Cu2+ in the lactoferrin capture.•The IDA-Cu2+ system was able to purify the lactoferrin.•The system is especially interesting because it has low resistance to flow.
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. |
| doi_str_mv | 10.1016/j.foodchem.2014.01.010 |
| format | Article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.01.010</identifier><identifier>PMID: 24518347</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Acrylic Resins - chemistry ; Adsorption ; Biological and medical sciences ; Cheese - analysis ; Chromatography, Affinity - instrumentation ; Chromatography, Affinity - methods ; Copper - chemistry ; Cryogels - chemistry ; Food toxicology ; IMAC purification ; Lactoferrin ; Lactoferrin - chemistry ; Lactoferrin - isolation & purification ; Medical sciences ; Milk Proteins - chemistry ; Porosity ; Protein Binding ; Supermacroporous cryogels ; Toxicology ; Whey protein ; Whey Proteins</subject><ispartof>Food chemistry, 2014-07, Vol.154, p.308-314</ispartof><rights>2014 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c479t-f0b33b994764df09f2d47a8e0fc1fc479ad7a295281beaa53c200f4c19a05e073</citedby><cites>FETCH-LOGICAL-c479t-f0b33b994764df09f2d47a8e0fc1fc479ad7a295281beaa53c200f4c19a05e073</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814614000168$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28409727$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24518347$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Carvalho, B.M.A.</creatorcontrib><creatorcontrib>Carvalho, L.M.</creatorcontrib><creatorcontrib>Silva, W.F.</creatorcontrib><creatorcontrib>Minim, L.A.</creatorcontrib><creatorcontrib>Soares, A.M.</creatorcontrib><creatorcontrib>Carvalho, G.G.P.</creatorcontrib><creatorcontrib>da Silva, S.L.</creatorcontrib><title>Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•We evaluated the application of the IMAC with Cu2+ in the lactoferrin capture.•The IDA-Cu2+ system was able to purify the lactoferrin.•The system is especially interesting because it has low resistance to flow.
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.</description><subject>Acrylic Resins - chemistry</subject><subject>Adsorption</subject><subject>Biological and medical sciences</subject><subject>Cheese - analysis</subject><subject>Chromatography, Affinity - instrumentation</subject><subject>Chromatography, Affinity - methods</subject><subject>Copper - chemistry</subject><subject>Cryogels - chemistry</subject><subject>Food toxicology</subject><subject>IMAC purification</subject><subject>Lactoferrin</subject><subject>Lactoferrin - chemistry</subject><subject>Lactoferrin - isolation & purification</subject><subject>Medical sciences</subject><subject>Milk Proteins - chemistry</subject><subject>Porosity</subject><subject>Protein Binding</subject><subject>Supermacroporous cryogels</subject><subject>Toxicology</subject><subject>Whey protein</subject><subject>Whey Proteins</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU2LFDEQhoMo7rj6F5ZcBC89Vj560rkp6ycseNFzyKQrToZ0p026Xebfm3Zm9bhQkII8b1XxvoTcMNgyYLu3x61PqXcHHLYcmNwCqwVPyIZ1SjQKFH9KNiCgazomd1fkRSlHAKhs95xccdmyTki1IfOHkNHN1NlpXjLS5Gm0bk4ecw4j9TkNtG7BgvT-gCeaRlqWCfNgXU5Tymkp1KW4DOMqnVI81Y9TtEPokdYu_cRI78N8qNRUdTSksbwkz7yNBV9d3mvy49PH77dfmrtvn7_evr9rnFR6bjzshdhrLdVO9h60571UtkPwjvkVsb2yXLe8Y3u0thWOA3jpmLbQIihxTd6c5045_VqwzGYIxWGMdsR6uKkeKMGFkvpxVGrNZFvhiu7OaHWglIzeTDkMNp8MA7OGY47mIRyzhmOA1YIqvLnsWPYD9v9kD2lU4PUFsMXZ6LMdXSj_uU6CVnzl3p05rOb9DphNcQFHh_3fME2fwmO3_AGz4bK2</recordid><startdate>20140701</startdate><enddate>20140701</enddate><creator>Carvalho, B.M.A.</creator><creator>Carvalho, L.M.</creator><creator>Silva, W.F.</creator><creator>Minim, L.A.</creator><creator>Soares, A.M.</creator><creator>Carvalho, G.G.P.</creator><creator>da Silva, S.L.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20140701</creationdate><title>Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions</title><author>Carvalho, B.M.A. ; Carvalho, L.M. ; Silva, W.F. ; Minim, L.A. ; Soares, A.M. ; Carvalho, G.G.P. ; da Silva, S.L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c479t-f0b33b994764df09f2d47a8e0fc1fc479ad7a295281beaa53c200f4c19a05e073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Acrylic Resins - chemistry</topic><topic>Adsorption</topic><topic>Biological and medical sciences</topic><topic>Cheese - analysis</topic><topic>Chromatography, Affinity - instrumentation</topic><topic>Chromatography, Affinity - methods</topic><topic>Copper - chemistry</topic><topic>Cryogels - chemistry</topic><topic>Food toxicology</topic><topic>IMAC purification</topic><topic>Lactoferrin</topic><topic>Lactoferrin - chemistry</topic><topic>Lactoferrin - isolation & purification</topic><topic>Medical sciences</topic><topic>Milk Proteins - chemistry</topic><topic>Porosity</topic><topic>Protein Binding</topic><topic>Supermacroporous cryogels</topic><topic>Toxicology</topic><topic>Whey protein</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carvalho, B.M.A.</creatorcontrib><creatorcontrib>Carvalho, L.M.</creatorcontrib><creatorcontrib>Silva, W.F.</creatorcontrib><creatorcontrib>Minim, L.A.</creatorcontrib><creatorcontrib>Soares, A.M.</creatorcontrib><creatorcontrib>Carvalho, G.G.P.</creatorcontrib><creatorcontrib>da Silva, S.L.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carvalho, B.M.A.</au><au>Carvalho, L.M.</au><au>Silva, W.F.</au><au>Minim, L.A.</au><au>Soares, A.M.</au><au>Carvalho, G.G.P.</au><au>da Silva, S.L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2014-07-01</date><risdate>2014</risdate><volume>154</volume><spage>308</spage><epage>314</epage><pages>308-314</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•We evaluated the application of the IMAC with Cu2+ in the lactoferrin capture.•The IDA-Cu2+ system was able to purify the lactoferrin.•The system is especially interesting because it has low resistance to flow.
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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24518347</pmid><doi>10.1016/j.foodchem.2014.01.010</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acrylic Resins - chemistry Adsorption Biological and medical sciences Cheese - analysis Chromatography, Affinity - instrumentation Chromatography, Affinity - methods Copper - chemistry Cryogels - chemistry Food toxicology IMAC purification Lactoferrin Lactoferrin - chemistry Lactoferrin - isolation & purification Medical sciences Milk Proteins - chemistry Porosity Protein Binding Supermacroporous cryogels Toxicology Whey protein Whey Proteins |
| title | Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions |
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