ADSORPTION OF ALPHA-LACTALBUMIN FROM MILK WHEY ON HYDROXYAPATITE: EFFECT OF pH AND TEMPERATURE AND THERMODYNAMIC ANALYSIS.

被引：4
|
作者：
Superbi de Sousa, Rita de Cassia [1 ]
dos Reis Coimbra, Jane Selia [2 ]
Xavier Augusto, Liliana de Luca [1 ]
Tormen Reis, Leomir Samuel [1 ]
机构：
[1] Univ Fed Vicosa, Dept Quim, BR-36570000 Vicosa, MG, Brazil
[2] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36570000 Vicosa, MG, Brazil
来源：
QUIMICA NOVA | 2014年 / 37卷 / 06期
关键词：
bioseparation; Gibbs free energy; Langmuir model; PROTEINS;
D O I：
10.5935/0100-4042.20140149
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The nutritional and functional benefits offered by whey protein alpha-lactalbumin justify the great interest in its manufacture in large quantities at a high purity level. Hydroxyapatite is a calcium phosphate material able to adsorb proteins and can be synthesized at low production cost. Therefore, this work evaluated the adsorption of alpha-lactalbumin on hydroxyapatite using solid-liquid phase equilibrium data reported as adsorption isotherms. Van't Hoff's thermodynamics analysis showed that the adsorption process is entropically driven.
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页码：950 / 955
页数：6
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