Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/38798
Full metadata record
DC FieldValueLanguage
dc.creatorAlcântara, Lizzy Ayra Pereira-
dc.creatorAmaral, Isabella Vieira-
dc.creatorBonomo, Renata Cristina Ferreira-
dc.creatorSilva, Luis Henrique Mendes da-
dc.creatorSilva, Maria do Carmo Hespanhol da-
dc.creatorMinim, Valéria Paula Rodrigues-
dc.creatorMinim, Luis Antonio-
dc.date.accessioned2020-02-03T13:03:59Z-
dc.date.available2020-02-03T13:03:59Z-
dc.date.issued2014-10-
dc.identifier.citationALCÂNTARA, L. A. P. et al. Partitioning of α-lactalbumin and β-lactoglobulin from cheese whey in aqueous two-phase systems containing poly (ethylene glycol) and sodium polyacrylat. Food and Bioproducts Processing, [S.l.], v. 92, n. 4, p. 409-415, Oct. 2014.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0960308513000977pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/38798-
dc.description.abstractPartitioning behavior of the whey proteins α-lactalbumin (α-la) and β-lactoglobulin (β-lg) in aqueous two-phase systems prepared with poly ethylene glycol (PEG) and sodium polyacrilate (NaPA) was investigated as a function of pH and polymer concentrations. It was observed that α-la concentrated in the PEG phase while β-lg concentrated in the NaPA phase. Response surface methodology was applied to optimize protein partitioning and to achieve the best conditions for their fractionation. Thermodynamic analysis based on isothermal titration microcalorimetry indicated that the partitioning of α-la was accompanied by endothermic heat and was entropically driven, while β-lg partitioning was accompanied by exothermic heat and was enthalpically driven at low polymer concentrations and entropically driven at high polymer concentrations. Purification and yield parameters were determined using fresh whey and the results allowed for conclusion of the great applicability of this new system for α-la and β-lg fractionation.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood and Bioproducts Processingpt_BR
dc.subjectAqueous two-phase systempt_BR
dc.subjectPartitioningpt_BR
dc.subjectWhey proteinpt_BR
dc.subjectOptimizationpt_BR
dc.subjectMicrocalorimetrypt_BR
dc.titlePartitioning of α-lactalbumin and β-lactoglobulin from cheese whey in aqueous two-phase systems containing poly (ethylene glycol) and sodium polyacrylatpt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.