Recovery of lactoferrin and lactoperoxidase from sweet whey using colloidal gas aphrons (CGAs) generated from an anionic surfactant, AOT.
The recovery of lactoferrin and lactoperoxidase from sweet whey was studied using colloidal gas aphrons (CGAs), which are surfactant-stabilized microbubbles (10-100 microm). CGAs are generated by intense stirring (8000 rpm for 10 min) of the anionic surfactant AOT (sodium bis-2-ethylhexyl sulfosuccinate). A volume of CGAs (10-30 mL) is mixed with a given volume of whey (1-10 mL), and the mixture is allowed to separate into two phases: the aphron (top) phase and the liquid (bottom) phase. Each of the phases is analyzed by SDS-PAGE and surfactant colorimetric assay. A statistical experimental design has been developed to assess the effect of different process parameters including pH, ionic strength, the concentration of surfactant in the CGAs generating solution, the volume of CGAs and the volume of whey on separation efficiency. As expected pH, ionic strength and the volume of whey (i.e. the amount of total protein in the starting material) are the main factors influencing the partitioning of the Lf.Lp fraction into the aphron phase. Moreover, it has been demonstrated that best separation performance was achieved at pH = 4 and ionic strength = 0.1 mol/L i.e., with conditions favoring electrostatic interactions between target proteins and CGAs (recovery was 90% and the concentration of lactoferrin and lactoperoxidase in the aphron phase was 25 times higher than that in the liquid phase), whereas conditions favoring hydrophobic interactions (pH close to pI and high ionic strength) led to lower performance. However, under these conditions, as confirmed by zeta potential measurements, the adsorption of both target proteins and contaminant proteins is favored. Thus, low selectivity is achieved at all of the studied conditions. These results confirm the initial hypothesis that CGAs act as ion exchangers and that the selectivity of the process can be manipulated by changing main operating parameters such as type of surfactant, pH and ionic strength.
Fuda
Elisabeth
E
School of Food Biosciences, The University of Reading, Whiteknights Campus, P.O. Box 226, Reading RG6 6AP, UK.
Jauregi
Paula
P
Pyle
D L
DL
D000818:Animals; D000838:Anions; D002417:Cattle; D005591:Chemical Fractionation / Q000379:methods*; D003102:Colloids / Q000737:chemistry / Q000302:isolation & purification; D020650:Combinatorial Chemistry Techniques; D045424:Complex Mixtures / Q000737:chemistry / Q000302:isolation & purification*; D003198:Computer Simulation; D004143:Dioctyl Sulfosuccinic Acid / Q000737:chemistry* / Q000302:isolation & purification; D005740:Gases / Q000737:chemistry / Q000302:isolation & purification; D007781:Lactoferrin / Q000737:chemistry / Q000302:isolation & purification*; D007784:Lactoperoxidase / Q000737:chemistry / Q000302:isolation & purification*; D008892:Milk / Q000737:chemistry / Q000201:enzymology*; D008956:Models, Chemical; D015233:Models, Statistical; D013501:Surface-Active Agents / Q000737:chemistry / Q000302:isolation & purification
D000838:Anions; D003102:Colloids; D045424:Complex Mixtures; D005740:Gases; D013501:Surface-Active Agents; D004143:Dioctyl Sulfosuccinic Acid; D007784:Lactoperoxidase; D007781:Lactoferrin