Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42774
metadata.artigo.dc.title: Purification of lactoferrin from sweet whey using ultrafiltration followed by expanded bed chromatography
metadata.artigo.dc.creator: Maciel, Kátia Silva
Santos, Leandro Soares
Bonomo, Renata Cristina Ferreira
Verissimo, Lizzy Ayra Alcântara
Minim, Valeria Paula Rodrigues
Minim, Luis Antonio
metadata.artigo.dc.subject: Ultrafiltration
Expanded bed chromatography
Lactoferrin
Ultrafiltração
Cromatografia de leito expandido
Lactoferrina
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: 15-Nov-2020
metadata.artigo.dc.identifier.citation: MACIEL, K. S. et al. Purification of lactoferrin from sweet whey using ultrafiltration followed by expanded bed chromatography. Separation and Purification Technology, [S. l.], v. 251, 117324, 15 Nov. 2020.
metadata.artigo.dc.description.abstract: Lactoferrin is an important protein found in sweet whey that has several biological activities, such as nutritional, antimicrobial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic and immunomodulation. However, it is found in very low concentration in whey and its capture and purification is a challenge. This study proposes a simple strategy in which two operations for the separation and purification of lactoferrin are integrated. Sweet whey containing 0.12 mg/mL of lactoferrin was subjected to microfiltration for clarification, followed by ultrafiltration and diafiltration in order to reduce in 10 times the total volume with simultaneous concentration and pre-purification of lactoferrin to 1.1 mg/mL. In the second operation, the protein was purified by a preparative chromatography based on cationic exchange expanded bed chromatography (EBC). Adsorption isotherms were determined which allowed establishing the conditions for the chromatographic step. Hydrodynamic studies of the expanded bed and its dynamic binding capacity were also accomplished. The final concentration of the purified lactoferrin was 17.4 mg/mL, resulting in a purity of 92.7% and recovery of 87.0%.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S1383586620317986#!
http://repositorio.ufla.br/jspui/handle/1/42774
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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