Effects of Mechanical Agitation, Heating and pH on the Structure of Bovine Alpha Lactalbumin

Neupaney, Dhanapati; Ishioroshi, Makoto; Yoshida, Ikuko; Samejima, Kunihiko

doi:10.2508/chikusan.68.545

Cited by 1 publication

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“…Consequently, the loss of total protein (6.8 to 2.13 mg/ml) in the aqueous phase has been observed. Also, the increased pH led to conformational changes of a-LA (Dhanapati et al 1997) and irreversible transformation of b-LG (Tanford et al 1959). The increase in pH reduces the LF extraction efficiency up to 62% for synthetic whey protein solution as well as acidic bovine whey (Fig.…”

Section: Effect Of Aqueous Phase Phmentioning

confidence: 97%

Selective extraction of lactoferrin from acidic whey using CTAB/n-heptanol reverse micellar system

2019

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A reverse micellar system comprising CTAB/nheptanol, developed for extracting lactoferrin (LF) from a synthetic solution of LF, was investigated for the selective extraction of LF from synthetic whey protein solution, which was prepared by mixing the pure whey proteins. The process conditions obtained during the process was further extended to extract the LF from real acidic whey. The selective extraction of LF was improved by studying the effect of NaCl concentration (additive) and aqueous phase pH on the partitioning of LF into the micellar phase. The highest extraction of LF (98.7%) from acidic whey to micellar phase was achieved at the aqueous phase pH of 10.3 and NaCl concentration of 1.1 M. The LF was back extracted to the aqueous stripping phase with 94% extraction efficiency and 100% purity. The recycling capacity of the organic phase after the back extraction of LF was analyzed to make the process more economical.

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Section: Effect Of Aqueous Phase Phmentioning

confidence: 97%