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Separation of Lactoferrin from Model Whey Protein Mixture by Reverse Micelles Formed by Cationic Surfactant

Noh, Kyung-Hyun   (Dept. of Food and Nutrition, Kookmin UniversityUU0000250  ); Rhee, Min-Suk   (Div. of Food Science, Korea UniversityUU0000159  ); Imm, Jee-Young   (Dept. of Food and Nutrition, Kookmin UniversityUU0000250  );
  • 초록

    The selective extraction behavior of lactoferrin (Lf) from whey protein mixture was examined using reverse micelles formed by the cationic surfactant, cetyldimethylammonium bromide (CDAB). The major whey proteins, including ${\beta}$ -lactoglobulin, ${\alpha}$ -lactalbumin and bovine serum albumin, were solubilized from aqueous phase to organic phase while Lf was recovered in the aqueous phase. The solubilization behaviors of the proteins were manipulated by the process parameters such as the pH and salt concentration of the aqueous phase and the surfactant concentration in the organic phase. Efficient forward extraction was achieved with sodium borate buffer (50 mM, pH 9) containing 50 mM KCl and organic phase containing 100 mM CDAB. Based on SDS-PAGE and densitometry, about 96% of the initial Lf remained in the aqueous phase after forward extraction. The dialyzed Lf fully maintained its bacteriostatic activity against E. coli O157:H7.


  • 주제어

    lactoferrin .   reverse micelle .   extraction .   cationic surfactant .   whey protein.  

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  • 이민석 (10)

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