Whey proteins extraction by fluidized ion exchange chromatography: simplified modeling and economical optimization

Carrère, Hélène; Bascoul, A.; Floquet, Pascal; Wilhelm, Anne‐Marie

doi:10.1016/s0923-0467(96)03121-1

Cited by 8 publications

(5 citation statements)

References 10 publications

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“…Colby et al (1996) studied the effect of compression on the scale-up of a commercial packed-bed ion-exchange process to manufacture a whey growth factor extract using lactoperoxidase and lactoferrin as model substances. Carrere et al (1996) studied the recovery of alpha-lactalbumin and beta-lactoglobulin from sweet whey protein using a fluidized ion exchange chromatographic process. They lumped both components as one entity in the pore-diffusion adsorption model as well as in a subsequent lumped kinetic elution model.…”

Section: B Whey Systemsmentioning

confidence: 99%

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Trends in whey protein fractionation

El‐Sayed

Chase

2011

Biotechnol Lett

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Whey is a by-product of cheese manufacture that is normally treated as a waste. However, it contains a mixture of proteins with important nutritional and biological attributes. To extract these valuable proteins, whey fractionation has been developed using three main techniques; namely chromatographic (e.g., ion-exchange and hydrophobic adsorption), membrane (e.g., traditional pressure-driven and electro-separation)-, or combined methods. Recently, new promising techniques have been introduced such as aqueous two-phase separation (ATPS) and magnetic fishing. This article reviews the use of these techniques together with an evaluation of their performance regarding the yield and purity of two major proteins in whey.

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Section: B Whey Systemsmentioning

confidence: 99%

“…Carrere et al (1996) studied the recovery of ALA and BLG from sweet whey protein by a fluidized ion exchange chromatographic process. They lumped both components as one entity in the pore-diffusion adsorption model as well as in a subsequent lumped kinetic elution model.…”

Section: Anion-exchangementioning

confidence: 99%

Trends in whey protein fractionation

El‐Sayed

Chase

2011

Biotechnol Lett

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“…A mathematical model that describes protein adsorption on macroporous solids was presented by Horstmann and Chase (1989) and Carrére (1993) and adopted in the present work. It includes the mass transfer in the liquid film, the diffusion in the particle pores (adsorbent resin) and the surface adsorption rate.…”

Section: Mathematical Formulationmentioning

confidence: 99%

Concentration of alpha-lactalbumin from cow milk whey through expanded bed adsorption using a hydrophobic resin

Conrado

Veredas

Nóbrega

et al. 2005

Braz. J. Chem. Eng.

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-The design of novel applications for the use of new high-density adsorbents in the direct recovery of proteins requires analysis of the fluid dynamics and mass transfer characteristics of the column used with the solid-liquid system. In this article we describe the operating parameters related to the use of a highdensity, hydrophobic resin (Streamline ® Phenyl) for the recovery of α-lactalbumin from cow milk whey in an expanded-bed adsorption mode of operation. The adsorption isotherm, kinetic curves and chromatographic curves for adsorption and elution were determined for α-lactalbumin recovered from whole whey. The experiments were used to confirm the theoretical model that involves the combination of resistance to the mass transfer in the liquid phase and diffusivity in the adsorbent resin pores. The model solution was obtained through the orthogonal collocation method. A nonlinear multivariable optimization method was used to fit the model to experimental results. A purity of 79% was obtained with the adsorption/elution protocol prior to any polishing procedure.

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“…Regarding the modelling of whey protein adsorption, James [8] investigated both the single and binary adsorption/desorption equilibrium and dynamics of lactoferrin and lactoperoxidase, purified from raw whey solutions, using three different Sepharose cation-exchangers. Carrere et al [9] studied the recovery of ␣-lactalbumin (ALA) and ␤-lactoglobulin (BLG) from sweet whey protein by a fluidized ion exchange chromatographic process. They lumped both components as one entity in the porediffusion adsorption model as well as in a subsequent lumped kinetic elution model.…”

Section: Introductionmentioning

confidence: 99%