Recovery of the proteose peptone component 3 from cheese whey in Reppal PES 100/polyethylene glycol aqueous two-phase systems.
Recovery of the proteose peptone component 3 from cheese whey was optimal using a 16% (w/w) Reppal PES 100--24% (w/w) PEG 600 aqueous two-phase system, at pH 7, giving a mass recovery yield of 99% and a purity of 83% for proteose peptone component 3 in the upper phase. Using the above system a partition coefficient of 30.7 and a purification factor of 6.9 were achieved.
Rodrigues
L R
LR
Centro de Engenharia Biológica-IBQF, Universidade do Minho, Largo do Paço, 4719 Braga, Portugal.
Venâncio
A
A
Teixeira
J A
JA
D000818:Animals; D002364:Caseins / Q000737:chemistry* / Q000302:isolation & purification*; D002611:Cheese; D006023:Glycoproteins / Q000737:chemistry* / Q000302:isolation & purification*; D008567:Membranes, Artificial; D008892:Milk / Q000737:chemistry; D010446:Peptide Fragments / Q000737:chemistry* / Q000302:isolation & purification*; D011092:Polyethylene Glycols / Q000737:chemistry*; D011786:Quality Control; D012997:Solvents / Q000737:chemistry; D013213:Starch / Q000031:analogs & derivatives* / Q000737:chemistry*
D002364:Caseins; D006023:Glycoproteins; D008567:Membranes, Artificial; C085522:PP3 protein, Bos taurus; D010446:Peptide Fragments; C103009:Reppal PES 100; D012997:Solvents; D011092:Polyethylene Glycols; D013213:Starch