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Liquid‐liquid extraction of α‐lactalbumin using reverse micellar organic solvent
Author(s) -
Naoe Kazumitsu,
Noda Kazuki,
Konishi Taiji,
Kawagoe Mikio,
Imai Masanao
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520220168
Subject(s) - organic solvent , solvent , extraction (chemistry) , lactalbumin , chromatography , liquid–liquid extraction , chemistry , solvent extraction , liquid liquid , organic chemistry , chemical engineering , engineering
The liquid‐liquid extraction of α‐lactalbumin based on reverse micellar organic solvents was investigated. Forward extraction of the protein in the reverse micellar organic phase from aqueous feed solutions was strongly dependent on the initial pH of the feed solution and the complete forward extraction of 0.03 mM α‐lactalbumin was successfully achieved at pH 6.0. The forward extraction percentage steeply decreased with increasing KCl concentration, while in the NaCl system the forward extraction was independent on the salt concentration below 1 M. From the circular dichroic measurement, higher order structure of the recovered α‐lactalbumin through the extraction process was well preserved.