Lactoferrin (Lf) is an active milk protein, which has important physiological functions for infants. Mastering the specific separation technology of Lf is of significantly important to break the foreign technology monopoly, reduce the cost and promote the development of infant formula in China. In this study, whey was used as raw material to explore the influence of process parameters on the adsorption effect and the influence of ion concentration of eluent on the elution effect by using the maximum adsorption capacity, adsorption yield, and specific adsorption as indicators. Different adsorbents were also been screened. And the process conditions for the separation of Lf from whey by cation exchange resin X by static adsorption were studied. The results showed that the optimum adsorption conditions were as follows: reacted at pH 5.17 for 3h with the rotating at 300 r/min with the volume ratio of resin to whey equaled to 1∶15. The best elution conditions were as follows: 0.3 mol/L NaCl+0.02 mol/L phosphate buffer saline (PBS), distilled water, 0.9 mol/L NaCl+0.02 mol/L PBS eluted sequentially. The protein purity of Lf obtained was 95.5%, and the recovery rate was 55.3%. The purity of the obtained Lf meets the standards of the nation, the adsorbent cost is low, and it has the potential for industrial separation of Lf.
DU Jian
,
ZHANG Guangyan
,
DONG Bo
,
WANG Ruiqi
,
LIU Yinxue
,
LIU Tongjie
,
YI Huaxi
,
GONG Pimin
,
ZHANG Lanwei
. Specific separation of lactoferrin from whey by static adsorption of cation exchange resin[J]. Food and Fermentation Industries, 2022
, 48(3)
: 99
-106
.
DOI: 10.13995/j.cnki.11-1802/ts.028588
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