Partition of α-lactoalbumin and β-lactoglobulin by cloud point extraction

dc.creatorMonteiro, Paulo Sérgio
dc.creatorCoimbra, Jane Sélia dos Reis
dc.creatorMinim, Luis Antonio
dc.creatorOliveira, Juraci Alves de
dc.creatorSilva, Luis Henrique Mendes da
dc.date2018-05-16T14:11:41Z
dc.date2018-05-16T14:11:41Z
dc.date2008-04-04
dc.date.accessioned2023-09-27T20:35:56Z
dc.date.available2023-09-27T20:35:56Z
dc.identifier1570-0232
dc.identifierhttps://doi.org/10.1016/j.jchromb.2008.03.028
dc.identifierhttp://www.locus.ufv.br/handle/123456789/19623
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8944594
dc.descriptionThis work aimed to study the partition of cheese whey proteins α-lactoalbumin and β-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 α-lactoalbumin remained preferentially in the aqueous phase and the β-lactoglobulin was transferred to the copolymer phase.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherJournal of Chromatography B
dc.relationVolume 867, Issue 2, Pages 189-193, 15 May 2008
dc.rightsElsevier Ltd.
dc.subjectAqueous two-phase systems
dc.subjectCloud point
dc.subjectα-Lactoalbumin
dc.subjectβ-Lactoglobulin
dc.titlePartition of α-lactoalbumin and β-lactoglobulin by cloud point extraction
dc.typeArtigo


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