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Preparation and Use of Poly(hydroxyethyl methacrylate) Cryogels Containing L ‐Histidine for β‐Casein Adsorption
Author(s) -
Yavuz Murat,
Baysal Zübeyde
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12018
Subject(s) - ammonium persulfate , adsorption , casein , ionic strength , methacrylate , swelling , chemistry , aqueous solution , polymer chemistry , nuclear chemistry , 2 hydroxyethyl methacrylate , radical polymerization , polymerization , materials science , organic chemistry , polymer , composite material
The objective of this study was to determine β‐casein adsorption by using supermacroporous poly(2‐hydroxyethyl methacrylate‐ N ‐methacryloyl‐( l) ‐histidine methyl ester) [p(HEMA‐MAH)] cryogel. β‐Casein adsorption properties of p(HEMA‐MAH) cryogel were studied for the application of β‐casein purification. The cryogel was produced by free radical polymerization initiated by N,N,N’,N ’‐tetramethylene diamine and ammonium persulfate pairs in an ice bath. P(HEMA‐MAH) cryogel was characterized by swelling tests, Fourier transform infrared spectroscopy, and scanning electron microscopy. The effects of the flow rate, pH, temperature, initial β‐casein concentration, and ionic strength on the adsorption efficiency of cryogel were studied. The equilibrium swelling degree of the p(HEMA‐MAH) cryogel was 6.73 g H 2 O/g cryogel. β‐Casein adsorption capacity of p(HEMA‐MAH) cryogel from aqueous solution was estimated as 31.17 mg/g cryogel. It was also observed that β‐casein could be repeatedly adsorbed and desorbed with p(HEMA‐MAH) cryogel without significant loss in the adsorption capacity.