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Direct and fast capture lactoferrin from cheese whey on nanoparticles of Fe3O4 combined with concanavalin A

Author:
Zhang, J.L., Di, W., Gong, P.M., Lin, K., Lyu, L.Z., Zhang, L.W., Han, X., Ma, Y.
Source:
Food chemistry 2019 v.274 pp. 314-318
ISSN:
0308-8146
Subject:
adsorption, cheese whey, concanavalin A, dose response, iron oxides, lactoferrin, magnetism, nanoparticles, phosphates, scanning electron microscopes, whey
Abstract:
Ferric and ferrous were used to prepare the magnetic nanoparticles (MNPs), and concanavalin A was bound onto the MNPs as a magnetic nano-adsorbent for lactoferrin (Lf) separation. Scanning electron microscope showed that the diameter of modified MNPs was about 15.27 ± 1.42 nm. The results showed that the optimum adsorption and elution conditions of modified MNPs on recovery Lf were 4 min and 5 min, respectively. The specificity of modified MNPs on recovery Lf was high, and the purity of Lf in eluent was 93.06%. The recovery rate of modified MNPs from whey and elution were more than 99.99%, and the recovery rate of Lf from whey performed a dose-dependent relationship. The maximum adsorption capacity of modified MNPs on recovery Lf was 90 µg/mg. The adsorption capacity of modified MNPs stored in phosphate buffer at 4 °C significantly higher (P < 0.05) than those stored in other experimental conditions.
Agid:
6196368