title: Partition of alpha-lactoalbumin and beta-lactoglobulin by cloud point extraction.
abstract: 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.
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, 36570-000, Viçosa, MG, Brazil.
authors.forename: Paulo Sérgio
authors.initials: PS
authors.lastname: Monteiro
authors.forename: Jane Sélia Dos Reis
authors.initials: JS
authors.lastname: Coimbra
authors.forename: Luis Antonio
authors.initials: LA
authors.lastname: Minim
authors.forename: Juraci Alves
authors.initials: JA
authors.lastname: de Oliveira
authors.forename: Luis Henrique Mendes
authors.initials: LH
authors.lastname: da Silva
mesh_terms: D007768:Lactalbumin / Q000302:isolation & purification*; D007782:Lactoglobulins / Q000302:isolation & purification*; D013696:Temperature
chemical_list: D007782:Lactoglobulins; D007768:Lactalbumin