Isolamento da β-lactoglobulina do soro do leite por cromatografia iônica

• Ano de defesa: 2013
• Autor(a) principal: Pelegrini, Susana Berleze de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Cromatografia; Leite humano; Proteínas do leite; Substitutos do leite humano; Chromatography; Human milk; Milk proteins; Human milk substitutes; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5741

The allergy to the cow s milk protein affects 2 to 5% from the infantsand its symptoms can vary from minor to life threatening. β-lactoglobulin is the protein fraction more allergenic from the whey. Many processes were developed for the separation and purification of proteins and among them is the ion exchange chromatography. The objective of this work was to obtain the separation of β-lactoglobulin from the whey protein concentrate by ion exchange chromatography, aiming the application in milk formulas. Physical-chemical analysis of the protein concentrate, separation of β- lactoglobulin by ion exchange chromatography, analysis of amino acids profile and of the final amount of β-lactoglobulin in the resulting product and in two hypoallergenic infant formulas were performed. From the results in this study, it is possible to ascertain that it was feasible to separate the protein fractions of β-lactoglobulin by the ion chromatography process.The protein obtained by this process was proven to be a great amino acid source compared to the hypoallergenic infant formulas.