The effect of temperature on polyethylene glycol (4000 or 8000)–(sodium or ammonium) sulfate Aqueous Two Phase Systems

González-Amado, Marlen; Rodil, Eva; Arce, Alberto; Soto, Ana; Rodrı́guez, Oscar

doi:10.1016/j.fluid.2016.06.019

Cited by 39 publications

(29 citation statements)

References 22 publications

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“…Figure 1 shows the mixtures prepared by these authors, where maximum Y T was 24.6%, which was obtained with a mixture having 17.88% PEG6000 and 14.26% (NH 4 ) 2 SO 4 that produced a volume ratio (V r ) equal to 0.76 (point Q, Figure 1). Although the corresponding diagram could be slightly displaced to the left in relation to that prepared with PEG4000 (González-Amado et al, 2016), results of the present work suggest that V r and PEG6000 concentration were not small enough and that of (NH 4 ) 2 SO 4 was not high enough to obtain high protein recovering, because all mixtures showed V r around 0.74. On the other hand, protein recovering and protein fractioning have been frequently studied using potassium phosphate in the ATPE system (Alcântara et al, 2011;Giraldo et al, 2001).…”

Section: Protein and Lactose Separationcontrasting

confidence: 70%

“…According to González-Amado et al (2016), the binodal curve for this system is represented by the Merchuk model (Merchuk, Andrews, & Asenjo, 1998) in the form of Equation (1) , respectively, for a temperature of 25°C, which is representative of environmental conditions in many cheese production regions.…”

Section: Phase Binodal Diagrammentioning

confidence: 99%

“…In this regard, Jampani and Raghavarao (2015) evaluated the recovering of anthocyanins from Brassica oleracea with ATPE systems using PEG with different molecular weights and found that the partition coefficient and the separation yield increased with an increment in molecular weight up to 4000 Da and decreased with further increments. For this reason, although phase diagrams were available with PEG4000 and PEG8000 (González-Amado et al, 2016), the present work was conducted using the former alternative. Points obtained with the cloud point method with the highest concentration of (NH 4 ) 2 SO 4 and PEG4000 had coordinates A(3.46, 35.25%) and B(34.78, 0.01%), on average ( Figure 1a).…”

Section: Whey Cheese Compositionmentioning

confidence: 99%

“…Points obtained with the cloud point method with the highest concentration of (NH 4 ) 2 SO 4 and PEG4000 had coordinates A(3.46, 35.25%) and B(34.78, 0.01%), on average ( Figure 1a). The binodal curve of Figure (1a) corresponds to a 25°C condition and was constructed through interpolation from data of González-Amado et al (2016). If the Equation (1) is subjected to a calculation of area under the binodal curve (AUC) with the Simpson's 1/3 method (Burden & Faires, 2010), it is clear that a reduction in temperature induces an increase in AUC (Table 1), which indicates that the binodal curve is displaced to the right and suggests that with lower temperature higher concentrations of PEG4000 and (NH 4 ) 2 SO 4 are required to form a biphasic system.…”

Section: Whey Cheese Compositionmentioning

confidence: 99%

“…The development of ATPE systems is often supported by phase diagrams that provide data about the binodal curve that separates concentrations that produce a monophasic system from those that cause a biphasic one, and about concentrations of phase components in top and bottom phases, and phase volume ratios (Raja et al, 2011). Data corresponding to phase diagrams for the PEG/AS system are available in literature (González-Amado, Rodil, Arce, Soto, & Rodríguez, 2016) and this can facilitate an evaluation of using such salt in ATPE systems. The objective of the present work was to evaluate the use of an ATPE system based on PEG and AS to eliminate lactose and separate proteins from whey.…”

Section: Introductionmentioning

confidence: 99%

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Purification and concentration of cheese whey proteins through aqueous two phase extraction

Domínguez-Puerto

Valle‐Guadarrama

Guerra-Ramı́rez

et al. 2018

CyTA - Journal of Food

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Whey is a by-product of cheese manufacture and contains proteins that can be recovered, but lactose presence limits its use. Proteins can be separated with aqueous two-phase extraction (ATPE), thus the objective was to evaluate this strategy to recuperate proteins from whey attending lactose elimination. An ATPE system with (NH 4 ) 2 SO 4 and polyethylene glycol 4000 (PEG4000) was studied at 25°C. As PEG4000 diminished the volume ratio between phases diminished and a biphasic system was maintained in absence of the polymer. Minimum protein recovering and lactose elimination were 54.5% and 62.1% with mixtures having 25% PEG4000 and 12.1% (NH 4 ) 2 SO 4 , but values were 93.0% and 72.3%, respectively, with 0.1% PEG4000 and 34.7% (NH 4 ) 2 SO 4 . Therefore, whey incorporated with (NH 4 ) 2 SO 4 in concentration higher than 34% and without polyethylene glycol can be used in ATPE systems to maximize lactose elimination and protein recovering and to concentrate proteins up to 2.45 times through a non-energy strategy.Purificación y concentración de proteínas de suero de queso mediante extracción acuosa en dos fases RESUMEN El suero es un subproducto de la manufactura de queso y contiene proteínas que pueden ser recuperadas, pero la presencia de lactosa limita su uso. Las proteínas pueden ser separadas con extracción acuosa en dos fases (ATPE), por lo que el objetivo fue evaluar esta estrategia para recuperar proteínas del suero atendiendo la eliminación de lactosa. Se estudió un sistema ATPE formado con (NH 4 ) 2 SO 4 y polietilenglicol 4000 (PEG4000) a 25°C. A medida que PEG4000 disminuyó se redujo la relación de volúmenes entre fases y en ausencia del polímero se mantuvo un sistema bifásico. El rendimiento mínimo de recuperación de proteínas y eliminación de lactosa fueron 54.5% y 62.1% con mezclas de 25% PEG4000 y 12.1% (NH 4 ) 2 SO 4 , pero los valores fueron 93.0% y 72.3%, respectivamente, con 0.1% PEG4000 y 34.7% (NH 4 ) 2 SO 4 . Por lo tanto, el suero incorporado con (NH 4 ) 2 SO 4 en concentración mayor a 34% y sin polietilenglicol puede ser usado en un sistema ATPE para maximizar la eliminación de lactosa y la recuperación de proteínas y para concentrar proteínas hasta 2.45 veces a través de una estrategia no energética. ARTICLE HISTORY

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Section: Protein and Lactose Separationcontrasting

confidence: 70%

Section: Phase Binodal Diagrammentioning

confidence: 99%

Section: Whey Cheese Compositionmentioning

confidence: 99%

Section: Whey Cheese Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Purification and concentration of cheese whey proteins through aqueous two phase extraction

Domínguez-Puerto

Valle‐Guadarrama

Guerra-Ramı́rez

et al. 2018

CyTA - Journal of Food

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Thermosensitive polymer‐assisted extraction and purification of fungal laccase from citrus pulp wash effluent

Santana,

Barros,

Canuto

et al. 2023

J Sci Food Agric

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BackgroundThis study explores the use of liquid‐liquid extraction (LLE) with thermosensitive polymers for producing laccase (Lac) from Pleurotus sajor‐caju. This process leverages liquid waste from the citrus industry, specifically pulp wash. The research delves into extractive fermentation and thermoseparation, both processes were facilitated by a polymer exhibiting a lower critical solution temperature (LCST) transition.ResultsKey factors considered include the choice of polymer, its concentration, pH, separation temperature, and the behavior of the polymer‐rich phase post‐extractive fermentation concerning LCST. Notably, under conditions of 45% by weight of Pluronic L‐61 and a pH of 5.0 at 25°C, the laccase was achieved an enhancement in the purification factor (PF) of 28.4‐fold, compared to the laccase obtained directly from the fermentation process on the 8th day. There was an 83.6% recovery of the laccase enzyme in the bottom phase of the system. Additionally, the unique properties of Pluronic L‐61, which can induce phase separation and also allow for thermoseparation, led to a secondary fraction (aqueous solution) of laccase with PF of 2.1 ± 0.1‐fold (at 32 ± 0.9 °C and 30 ± 0.3 min without stirring) from polymeric phase (top‐phase). The FTIR analysis validated the separation data, particularly highlighting the α‐helix content in the Amide I region (1600 ‐ 1700 cm‐1).ConclusionIn summary, the insights from this study pave the way for broader industrial applications of these techniques, underscoring benefits like streamlined process integration, heightened selectivity, and superior separation efficacy.This article is protected by copyright. All rights reserved.

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Partitioning of pequi seed (Caryocar brasiliense Camb.) lipase in aqueous two-phase systems composed of PEG/2-propanol + ammonium sulfate + water

Nascimento

Alves

Santos

et al. 2021

Braz. J. Chem. Eng.

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The effect of temperature on polyethylene glycol (4000 or 8000)–(sodium or ammonium) sulfate Aqueous Two Phase Systems

Cited by 39 publications

References 22 publications

Purification and concentration of cheese whey proteins through aqueous two phase extraction

Purification and concentration of cheese whey proteins through aqueous two phase extraction

Thermosensitive polymer‐assisted extraction and purification of fungal laccase from citrus pulp wash effluent

Partitioning of pequi seed (Caryocar brasiliense Camb.) lipase in aqueous two-phase systems composed of PEG/2-propanol + ammonium sulfate + water

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