Size-exclusion chromatography applied to the purification of whey proteins from the polymeric and saline phases of aqueous two-phase systems

Garcia‐Rojas, Edwin Elard; Coimbra, Jane Sélia dos Reis; Minim, Luís Antônio; Zuñiga, Abraham Damian Giraldo; Saraiva, Sérgio Henriques; Minim, Valéria Paula Rodrigues

doi:10.1016/j.procbio.2003.07.002

Cited by 32 publications

(21 citation statements)

References 17 publications

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“…In addition, this system is easily scaled-up. ATPS could be a good alternative for a first purification step since such systems allow removal of several contaminants by a simple and low-cost process [4][5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Partitioning of caseinomacropeptide in aqueous two-phase systems

Silva

Coimbra

Garcia‐Rojas

et al. 2007

Journal of Chromatography B

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Section: Introductionmentioning

confidence: 99%

Partitioning of caseinomacropeptide in aqueous two-phase systems

Silva

Coimbra

Garcia‐Rojas

et al. 2007

Journal of Chromatography B

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“…Preliminary studies showed that the purity could be increased from 60% to over 90%. Rojas et al (2004) used SEC to purify cheese whey ALA and BLG produced, respectively in the polymeric and saline phases of ATP systems. They obtained a high degree of protein purification of 99.7% for the saline phase and 99.6% for the polymeric phase.…”

Section: Combined Methodsmentioning

confidence: 99%

Trends in whey protein fractionation

El‐Sayed

Chase

2011

Biotechnol Lett

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Whey is a by-product of cheese manufacture that is normally treated as a waste. However, it contains a mixture of proteins with important nutritional and biological attributes. To extract these valuable proteins, whey fractionation has been developed using three main techniques; namely chromatographic (e.g., ion-exchange and hydrophobic adsorption), membrane (e.g., traditional pressure-driven and electro-separation)-, or combined methods. Recently, new promising techniques have been introduced such as aqueous two-phase separation (ATPS) and magnetic fishing. This article reviews the use of these techniques together with an evaluation of their performance regarding the yield and purity of two major proteins in whey.

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“…Esta operação gera como subproduto um volume muito grande de soro de leite, sendo 15% deste destinado à fabricação de bebidas lácteas e a outra parte é destinada ao descarte, portanto ao ser descartado ao meio ambiente sem tratamento específico, pode gerar problemas de poluição ambiental como a eutrofização (Pedersen et al, 2003;Rojas et al, 2004;Costa et al, 2014). Consequentemente, o aproveitamento do soro do leite é de grande importância, pois, além de ser uma medida de controle ambiental, pode também ser utilizado para agregar valor de produtos no setor alimentício, visto que, possuem propriedades nutricionais e funcionais variadas (Alahdad et al, 2009;Yadav et al, 2010).…”

Section: Introductionunclassified

ENCAPSULAÇÃO DE VITAMINA B2 EM NANOESTRUTURAS DE Α-Lactoalbumina

Carvalho¹,

Fonseca²,

Coimbra³

et al. 2017

Blucher Chemical Engineering Proceedings

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RESUMO -A nanotecnologia é uma área da ciência eficaz em potencializar o uso de nanoestruturas em diversas áreas, entre elas a indústria de alimentos, proporcionando novos produtos com propriedades diferenciadas. Assim, o trabalho tem como objetivo encapsular vitamina B 2 em nanoestruturas de α-lactoalbumina e analisar a estabilidade dessas nanoestruturas durante 120 dias. A nanoestrutura obtida em 10 mM de NaCl a 45 ºC por 2 h apresentou um tamanho de 216 nm. A nanoestrutura obteve uma eficiência de encapsulação de vitamina B 2 maior que 45 %. Dessa forma, os resultados encontrados confirmam o grande potencial de aplicação dessas nanoestruturas na indústria de alimentos.

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Size-exclusion chromatography applied to the purification of whey proteins from the polymeric and saline phases of aqueous two-phase systems

Cited by 32 publications

References 17 publications

Partitioning of caseinomacropeptide in aqueous two-phase systems

Partitioning of caseinomacropeptide in aqueous two-phase systems

Trends in whey protein fractionation

ENCAPSULAÇÃO DE VITAMINA B2 EM NANOESTRUTURAS DE Α-Lactoalbumina

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