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.

引用

页码：950 / 955

页数：6

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