Journal
FOOD CHEMISTRY
Volume 274, Issue -, Pages 314-318Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.08.115
Keywords
Lactoferrin; Magnetic nanoparticles; Recovery rate; Adsorption capacity
Funding
- Major Program for the Applied Technology Research & Development Plan of Heilongjiang Province (China) [GA16B201-2]
- Major Program for the Science & Technology Plant of Gansu Province (China) [17ZD2NP025]
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Ferric and ferrous were used to prepare the magnetic nanoparticles (MNPs), and concanavalin A was bound onto the MNPs as a magnetic nano-adsorbent for lactoferrin (Lf) separation. Scanning electron microscope showed that the diameter of modified MNPs was about 15.27 +/- 1.42 nm. The results showed that the optimum adsorption and elution conditions of modified MNPs on recovery Lf were 4 min and 5 min, respectively. The specificity of modified MNPs on recovery Lf was high, and the purity of Lf in eluent was 93.06%. The recovery rate of modified MNPs from whey and elution were more than 99.99%, and the recovery rate of Lf from whey performed a dose-dependent relationship. The maximum adsorption capacity of modified MNPs on recovery Lf was 90 mu g/mg. The adsorption capacity of modified MNPs stored in phosphate buffer at 4 degrees C significantly higher (P < 0.05) than those stored in other experimental conditions.
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