Published in

Sociedade Brasileira de Química, Química Nova

DOI: 10.5935/0100-4042.20140149

Links

Tools

Export citation

Search in Google Scholar

Adsorption of alpha-lactalbumin from milk whey on hydroxyapatite: Effect of ph and temperature and thermodynamic analysis

This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

Full text: Download

Question mark in circle
Preprint: policy unknown
Question mark in circle
Postprint: policy unknown
Question mark in circle
Published version: policy unknown
Data provided by SHERPA/RoMEO

Abstract

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.