One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/56384 |
Resumo: | 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 about 39%. Besides pure -LA, which was the main objective of this work, highly pure -lactoglobulin was also obtained with a yield of about 59%. The high purity of the obtained -LA samples allowed its use to synthesise protein nanotubes with excellent gelation properties for their use as food thickeners and bioactive carriers. The samples purity degree obtained (based on the total protein content) was critical in the formation of proper nanotubes instead of random aggregates, which produced opaque and weak gels, less useful for food applications. |
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One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposesWhey proteinsalfa-LactalbuminPurificationAEC chromatographyNanotubesProtein gelsα-LactalbuminScience & TechnologyA 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 about 39%. Besides pure -LA, which was the main objective of this work, highly pure -lactoglobulin was also obtained with a yield of about 59%. The high purity of the obtained -LA samples allowed its use to synthesise protein nanotubes with excellent gelation properties for their use as food thickeners and bioactive carriers. The samples purity degree obtained (based on the total protein content) was critical in the formation of proper nanotubes instead of random aggregates, which produced opaque and weak gels, less useful for food applications.Clara Fuciños gratefully acknowledge her Postdoctoral grant (I2C 2014) from Consellería de Cultura, Educación e Ordenación Universitaria(XuntadeGalicia,Spain).Thisstudywassupportedbythe Portuguese Foundation for Science and Technology (FCT, Portugal) under the scope of the strategic funding of UID/BIO/04469/2013 unit and the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER027462).info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoFuciños, C.Fuciños, PabloEstévez, NataliaPastrana, Lorenzo M.Vicente, A. A.Rúa, María Luisa2019-032019-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/56384engFuciños, C.; Fuciños, Pablo; Estévez, Natalia; Pastrana, Lorenzo M.; Vicente, António A.; Rúa, María Luisa, One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes. Food Chemistry, 275, 480-488, 20190308-814610.1016/j.foodchem.2018.09.14430724223http://www.elsevier.com/locate/issn/03088146info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T11:54:07Zoai:repositorium.sdum.uminho.pt:1822/56384Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:43:34.113895Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes |
title |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes |
spellingShingle |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes Fuciños, C. Whey proteins alfa-Lactalbumin Purification AEC chromatography Nanotubes Protein gels α-Lactalbumin Science & Technology |
title_short |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes |
title_full |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes |
title_fullStr |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes |
title_full_unstemmed |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes |
title_sort |
One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes |
author |
Fuciños, C. |
author_facet |
Fuciños, C. Fuciños, Pablo Estévez, Natalia Pastrana, Lorenzo M. Vicente, A. A. Rúa, María Luisa |
author_role |
author |
author2 |
Fuciños, Pablo Estévez, Natalia Pastrana, Lorenzo M. Vicente, A. A. Rúa, María Luisa |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Fuciños, C. Fuciños, Pablo Estévez, Natalia Pastrana, Lorenzo M. Vicente, A. A. Rúa, María Luisa |
dc.subject.por.fl_str_mv |
Whey proteins alfa-Lactalbumin Purification AEC chromatography Nanotubes Protein gels α-Lactalbumin Science & Technology |
topic |
Whey proteins alfa-Lactalbumin Purification AEC chromatography Nanotubes Protein gels α-Lactalbumin Science & Technology |
description |
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 about 39%. Besides pure -LA, which was the main objective of this work, highly pure -lactoglobulin was also obtained with a yield of about 59%. The high purity of the obtained -LA samples allowed its use to synthesise protein nanotubes with excellent gelation properties for their use as food thickeners and bioactive carriers. The samples purity degree obtained (based on the total protein content) was critical in the formation of proper nanotubes instead of random aggregates, which produced opaque and weak gels, less useful for food applications. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03 2019-03-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/56384 |
url |
http://hdl.handle.net/1822/56384 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fuciños, C.; Fuciños, Pablo; Estévez, Natalia; Pastrana, Lorenzo M.; Vicente, António A.; Rúa, María Luisa, One-step chromatographic method to purify -lactalbumin from whey for nanotube synthesis purposes. Food Chemistry, 275, 480-488, 2019 0308-8146 10.1016/j.foodchem.2018.09.144 30724223 http://www.elsevier.com/locate/issn/03088146 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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