Open AccessADSORPTION OF ALPHA-LACTALBUMIN FROM MILK WHEY ON HYDROXYAPATITE: EFFECT OF pH AND TEMPERATURE AND THERMODYNAMIC ANALYSIS
Author(s) -
Rita de Cássia Superbi de Sousa,
Jane Sélia dos Reis Coimbra,
Liliana de Luca Xavier Augusto,
Leomir Samuel Tormen Reis
Publication year - 2014
Publication title -
química nova
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.214
H-Index - 73
eISSN - 1678-7064
pISSN - 0100-4042
DOI - 10.5935/0100-4042.20140149
Subject(s) - alpha lactalbumin , adsorption , chemistry , lactalbumin , whey protein , food science , alpha (finance) , chromatography , chemical engineering , mathematics , engineering , construct validity , statistics , psychometrics
The nutritional and functional benefits offered by whey protein α-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 α-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