title: Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions.
abstract: Lactoferrin is a protein that is present in cheese whey (a waste product from the dairy industry) and has several biological activities. However, its production from whey must have a high yield and low cost for industrial applications. As such, this study reports the use of polyacrylamide cryogel, loaded with Cu(2+) (through the bond with iminodiacetic acid (IDA)), as an adsorbent for the chromatographic process to capture lactoferrin whey. Ultrafiltered cheese whey was passed through the cryogel-IDA-Cu(2+) system. The eluates were subjected to analysis of total protein, SDS-PAGE and size exclusion chromatography. The results showed an axial dispersion coefficients, at different superficial velocities of liquid, in a range of 10(-6)-10(-5)m(2)/s. The cryogel demonstrated good hydraulic permeability (4.7086×10(-13)m(2)) and a porosity of approximately 78.2%. The IDA-Cu(2+) cryogel system was also able to capture lactoferrin in high purity.
authors: Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil. Electronic address: brunamara.carvalho@gmail.com.
authors: B M A
authors: BM
authors: Carvalho
authors: Department of Veterinary, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil.
authors: L M
authors: LM
authors: Carvalho
authors: Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil.
authors: W F
authors: WF
authors: Silva
authors: Department of Food Technology, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil.
authors: L A
authors: LA
authors: Minim
authors: Oswaldo Cruz Foundation (FIOCRUZ) and Federal University of Rondônia, Porto Velho, RO 76812-245, Brazil.
authors: A M
authors: AM
authors: Soares
authors: Department of Animal Science, Federal University of Bahia, Salvador, BA 40110-909, Brazil.
authors: G G P
authors: GG
authors: Carvalho
authors: Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil.
authors: S L
authors: SL
authors: da Silva
mesh_terms: D000180:Acrylic Resins / Q000737:chemistry; D000327:Adsorption; D002611:Cheese / Q000032:analysis*; D002846:Chromatography, Affinity / Q000295:instrumentation / Q000379:methods*; D003300:Copper / Q000737:chemistry*; D059985:Cryogels / Q000737:chemistry*; D007781:Lactoferrin / Q000737:chemistry / Q000302:isolation & purification*; D008894:Milk Proteins / Q000737:chemistry*; D016062:Porosity; D011485:Protein Binding; D000067816:Whey Proteins; D000099166:Polyacrylamides
chemical_list: D000180:Acrylic Resins; D003300:Copper; D059985:Cryogels; D007781:Lactoferrin; D008894:Milk Proteins; D000067816:Whey Proteins; D000099166:Polyacrylamides
keywords: IMAC purification; Lactoferrin; Supermacroporous cryogels; Whey protein