Partition of alpha-lactoalbumin and beta-lactoglobulin by cloud point extraction.
This work aimed to study the partition of cheese whey proteins alpha-lactoalbumin and beta-lactoglobulin using aqueous two-phase system by applying the cloud point extraction technique. The cloud point temperatures were determined under different concentrations of copolymer and salt. The system providing the best protein separation conditions was 20 mass% of copolymer PE61 and potassium phosphate salt solution of 100 mM, at pH 7. The protein alpha-lactoalbumin remained preferentially in the aqueous phase and the beta-lactoglobulin was transferred to the copolymer phase.
Monteiro
Paulo Sérgio
PS
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, 36570-000, Viçosa, MG, Brazil.
Coimbra
Jane Sélia Dos Reis
JS
Minim
Luis Antonio
LA
de Oliveira
Juraci Alves
JA
da Silva
Luis Henrique Mendes
LH
D007768:Lactalbumin / Q000302:isolation & purification*; D007782:Lactoglobulins / Q000302:isolation & purification*; D013696:Temperature
D007782:Lactoglobulins; D007768:Lactalbumin