Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide

Detalhes bibliográficos
Autor(a) principal: Freire, Luziany Adyja da Costa
Data de Publicação: 2018
Outros Autores: Pereira, Camila Gambini Pereira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/32507
Resumo: The present study provides an evaluation of the application of a natural polysaccharide (cashew gum) in the partition of α-lactoalbumin and β-lactoglobulin proteins from goat’s milk whey in-nature utilizing aqueous aqueous two-phase systems constituting of polymer - polysaccharide. The cashew gum was obtained after purification of the resin extracted from the cashew trees (Anacardium occidentale L.). The influence of the polymer type, of the polymer molecular weight, and the polymer mass percentage on the partition coefficient of these proteins was assessed. Among the analyzed polymers, the PPG 425 and PEG 1500 provided better results
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spelling Freire, Luziany Adyja da CostaPereira, Camila Gambini Pereira2021-05-12T17:53:11Z2021-05-12T17:53:11Z2018-09FREIRE, L. A. C. ; Pereira, C.G. . Partition of Proteins from In-Nature Goat’s Milk Whey Using a Natural Polysaccharide. International Journal of Science and Engineering Investigations, v. 7, p. 26-30, 2018. Disponível em: http://www.ijsei.com/papers/ijsei-78018-05.pdf. Acesso em: 03 abr. 2021.2251-8843https://repositorio.ufrn.br/handle/123456789/32507Seventh Sense Research GroupAttribution-ShareAlike 3.0 Brazilhttp://creativecommons.org/licenses/by-sa/3.0/br/info:eu-repo/semantics/openAccessCashew TreeAqueous Two-Phase SystemsGoat Milk Wheyα-Lactoalbuminβ-LactoglobulinPartition of proteins from in-nature goat’s milk whey using a natural polysaccharideinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThe present study provides an evaluation of the application of a natural polysaccharide (cashew gum) in the partition of α-lactoalbumin and β-lactoglobulin proteins from goat’s milk whey in-nature utilizing aqueous aqueous two-phase systems constituting of polymer - polysaccharide. The cashew gum was obtained after purification of the resin extracted from the cashew trees (Anacardium occidentale L.). The influence of the polymer type, of the polymer molecular weight, and the polymer mass percentage on the partition coefficient of these proteins was assessed. Among the analyzed polymers, the PPG 425 and PEG 1500 provided better resultsporreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALPartitionOfProteinsFromIn-Nature_PEREIRA_2018.pdfPartitionOfProteinsFromIn-Nature_PEREIRA_2018.pdfArtigoapplication/pdf407434https://repositorio.ufrn.br/bitstream/123456789/32507/1/PartitionOfProteinsFromIn-Nature_PEREIRA_2018.pdf61861b017921c1f213bce525ead04112MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81031https://repositorio.ufrn.br/bitstream/123456789/32507/4/license_rdf9b85e4235558a2887c2be3998124b615MD54LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/32507/5/license.txte9597aa2854d128fd968be5edc8a28d9MD55123456789/325072021-05-12 14:53:12.619oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-05-12T17:53:12Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pt_BR.fl_str_mv Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
title Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
spellingShingle Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
Freire, Luziany Adyja da Costa
Cashew Tree
Aqueous Two-Phase Systems
Goat Milk Whey
α-Lactoalbumin
β-Lactoglobulin
title_short Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
title_full Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
title_fullStr Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
title_full_unstemmed Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
title_sort Partition of proteins from in-nature goat’s milk whey using a natural polysaccharide
author Freire, Luziany Adyja da Costa
author_facet Freire, Luziany Adyja da Costa
Pereira, Camila Gambini Pereira
author_role author
author2 Pereira, Camila Gambini Pereira
author2_role author
dc.contributor.author.fl_str_mv Freire, Luziany Adyja da Costa
Pereira, Camila Gambini Pereira
dc.subject.por.fl_str_mv Cashew Tree
Aqueous Two-Phase Systems
Goat Milk Whey
α-Lactoalbumin
β-Lactoglobulin
topic Cashew Tree
Aqueous Two-Phase Systems
Goat Milk Whey
α-Lactoalbumin
β-Lactoglobulin
description The present study provides an evaluation of the application of a natural polysaccharide (cashew gum) in the partition of α-lactoalbumin and β-lactoglobulin proteins from goat’s milk whey in-nature utilizing aqueous aqueous two-phase systems constituting of polymer - polysaccharide. The cashew gum was obtained after purification of the resin extracted from the cashew trees (Anacardium occidentale L.). The influence of the polymer type, of the polymer molecular weight, and the polymer mass percentage on the partition coefficient of these proteins was assessed. Among the analyzed polymers, the PPG 425 and PEG 1500 provided better results
publishDate 2018
dc.date.issued.fl_str_mv 2018-09
dc.date.accessioned.fl_str_mv 2021-05-12T17:53:11Z
dc.date.available.fl_str_mv 2021-05-12T17:53:11Z
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.citation.fl_str_mv FREIRE, L. A. C. ; Pereira, C.G. . Partition of Proteins from In-Nature Goat’s Milk Whey Using a Natural Polysaccharide. International Journal of Science and Engineering Investigations, v. 7, p. 26-30, 2018. Disponível em: http://www.ijsei.com/papers/ijsei-78018-05.pdf. Acesso em: 03 abr. 2021.
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/32507
dc.identifier.issn.none.fl_str_mv 2251-8843
identifier_str_mv FREIRE, L. A. C. ; Pereira, C.G. . Partition of Proteins from In-Nature Goat’s Milk Whey Using a Natural Polysaccharide. International Journal of Science and Engineering Investigations, v. 7, p. 26-30, 2018. Disponível em: http://www.ijsei.com/papers/ijsei-78018-05.pdf. Acesso em: 03 abr. 2021.
2251-8843
url https://repositorio.ufrn.br/handle/123456789/32507
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv Attribution-ShareAlike 3.0 Brazil
http://creativecommons.org/licenses/by-sa/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-ShareAlike 3.0 Brazil
http://creativecommons.org/licenses/by-sa/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Seventh Sense Research Group
publisher.none.fl_str_mv Seventh Sense Research Group
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFRN
instname:Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
instname_str Universidade Federal do Rio Grande do Norte (UFRN)
instacron_str UFRN
institution UFRN
reponame_str Repositório Institucional da UFRN
collection Repositório Institucional da UFRN
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