One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes

Article English OPEN
Fuciños, C.; Fuciños, Pablo; Estévez, Natalia; Pastrana, Lorenzo M.; Vicente, A. A.; Rúa, María Luisa;
(2019)
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.foodchem.2018.09.144
  • Subject: AEC chromatography | Nanotubes | alfa-Lactalbumin | Whey proteins | Science & Technology | Protein gels | α-Lactalbumin | Purification

A one-step anion-exchange chromatography method (NaCl gradient elution on a DEAE Sepharose Fast Flow gel column) was developed to purify -lactalbumin (-LA) from whey protein isolate. -LA nearly 100% pure (based on the total protein content) was obtained with a yield of ... View more
  • References (34)
    34 references, page 1 of 4

    Alomirah, H. F., & Alli, I. (2004). Separation and characterization of ß-lactoglobulin and a-lactalbumin from whey and whey protein preparations. International Dairy Journal, 14(5), 411-419.

    Arunkumar, A., & Etzel, M. R. (2014). Fractionation of a-lactalbumin and ß-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes. Journal of Membrane Science, 454, 488-495.

    Bonnaillie, L. M., & Tomasula, P. M. (2012). Fractionation of whey protein isolate with supercritical carbon dioxide to produce enriched alactalbumin and ß-lactoglobulin food ingredients. Journal of Agricultural and Food Chemistry, 60(20), 5257-5266.

    Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Innovative food packaging solutions. Journal of Food Science, 73(8), R107-R116.

    Cetinkaya, S., & Akkaya, B. (2016). Selective and single step adsorption of a-lactalbumin from whole cow's milk on hydroxyapatite microbeads. Materials Science and Engineering C, 68, 573-578.

    Croguennec, T., O'Kennedy, B. T., & Mehra, R. (2004). Heat-induced denaturation/aggregation of ß-lactoglobulin A and B: Kinetics of the first intermediates formed. International Dairy Journal, 14(5), 399-409.

    El-Sayed, M. M. H., & Chase, H. A. (2010). Purification of the two major proteins from whey concentrate using a cation-exchange selective adsorption process. Biotechnology Progress, 26(1), 192-199.

    Estévez, N., Fuciños, P., Bargiela, V., Picó, G., Valetti, N. W., Tovar, C. A., et al. (2017). Influence of pH on viscoelastic properties of heat-induced gels obtained with a ß- Lactoglobulin fraction isolated from bovine milk whey hydrolysates. Food Chemistry, 219, 169-178.

    FAO (2013). FAO statistical yearbook 2013. World Food and Agriculture. Rome (Italy): Food & Agriculture Organization of the United Nations (FAO).

    Fuciños, C., Míguez, M., Fuciños, P., Pastrana, L. M., Rúa, M. L., & Vicente, A. A. (2017). Creating functional nanostructures: Encapsulation of caffeine into a-lactalbumin nanotubes. Innovative Food Science and Emerging Technologies, 40, 10-17.

  • Related Organizations (3)
  • Metrics
Share - Bookmark