Separaçäo de b-lactoglobulina do soro de queijo usando sistemas aquosos bifásicos / Separation of b-lactoglobulin from cheese wey using and aqueous two-phase system
Coimbra, Jane S. R; Thoemmes, Joerg; Kula, Maria-Regina; Silva, Luiza H. M; Meirelles, Antonio José A.
Arq. biol. tecnol
; 40(1): 189-96, mar. 1997. tab, graf
Artigo
em Português
| LILACS | ID: lil-240740
The b-lactoglobulin and alfa-lactalbumin whey proteins were separeted by liquid-liquid extraction using a 14 per cent polyethylene glycol 1550 - 18 per cent potassium phosphate phase system. The selection of the aqueous two-phase system was based on the phase ratio ant the protein partition coefficient. The proteins were quantified employing a Fast Protein Liquid Chromatography system
Biblioteca responsável:
BR16.1
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