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Partition of α-lactoalbumin and β-lactoglobulin by cloud point extraction
- Source :
-
Journal of Chromatography B: Analytical Technologies in the Biomedical & Life Sciences . May2008, Vol. 867 Issue 2, p189-193. 5p. - Publication Year :
- 2008
-
Abstract
- Abstract: This 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 20mass% of copolymer PE61 and potassium phosphate salt solution of 100mM, at pH 7. The protein α-lactoalbumin remained preferentially in the aqueous phase and the β-lactoglobulin was transferred to the copolymer phase. [Copyright &y& Elsevier]
- Subjects :
- *WHEY
*PROTEIN fractionation
*CHEESE
*ALBUMINS
*GLOBULINS
*COPOLYMERS
Subjects
Details
- Language :
- English
- ISSN :
- 15700232
- Volume :
- 867
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Journal of Chromatography B: Analytical Technologies in the Biomedical & Life Sciences
- Publication Type :
- Academic Journal
- Accession number :
- 32075422
- Full Text :
- https://doi.org/10.1016/j.jchromb.2008.03.028