Adsorção de alfa-lactalbumina do soro de leite em hidroxiapatita: efeito do pH e da temperatura e análise termodinâmica
Arquivos
Data
2014-06-05
Título da Revista
ISSN da Revista
Título de Volume
Editor
Química Nova
Resumo
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.
Descrição
Palavras-chave
Bioseparation, Gibbs free energy, Langmuir model