Palavras-chave
Whey proteins
Casein micelles
Membrane filtration
Casein micelles
Membrane filtration
Como Citar
MORAES, Heice; TAVARES, Guilherme. Pilot-scale purification of milk proteins by association of membrane filtration techniques and preparative ion-exchange chromatography. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 27, p. 1–1, 2019. DOI: 10.20396/revpibic2720192648. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/2648. Acesso em: 19 abr. 2024.
Resumo
Milk is composed of about 3.5% of proteins, which are divided in two groups: caseins and whey proteins. The present study aimed to explore and optimize membrane filtration and ion-exchange chromatography techniques in order to obtain isolates of casein micelles and of the main globular proteins of the whey: ?-lactoglobulin (?-LG), ?-lactalbumin (?-LA), BSA and lactoferrin.
Referências
Le Berre O, Daufin G. Microfiltration (0·1 ?m) of milk: effect of protein size and charge. J Dairy Res. 1998 Aug 1;65(3):443–55.
Baldasso C, Barros TC, Tessaro IC. Concentration and purification of whey proteins by ultrafiltration. Desalination. 2011 Sep 1;278(1–3):381–6.
Kim J Il, Choi DY, Row KH. Separation of whey proteins by anion-exchange membranes. Korean J Chem Eng. 2003;20(3):538–41.
Baldasso C, Barros TC, Tessaro IC. Concentration and purification of whey proteins by ultrafiltration. Desalination. 2011 Sep 1;278(1–3):381–6.
Kim J Il, Choi DY, Row KH. Separation of whey proteins by anion-exchange membranes. Korean J Chem Eng. 2003;20(3):538–41.
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