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      Reverse micellar extraction of lactoferrin from its synthetic solution using CTAB/ n-heptanol system

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          Abstract

          The partitioning of Lactoferrin (LF) into the reverse micellar phase formed by a cationic surfactant, cetyltrimethylammonium bromide (CTAB) in n-heptanol from the synthetic solution of LF was studied. The solubilization behaviour of LF into the reverse micellar phase and back extraction using a fresh stripping phase were improved by studying the effect of processing parameters, including surfactant concentration, solution pH, electrolyte salt concentration and addition of alcohol as co-solvent. Forward extraction of 100% was achieved at CTAB concentration of 50 mM in n-heptanol solvent, pH of 10 and 1 M NaCl. The electrostatic force and hydrophobic interaction have major influence on LF extraction during forward and back extraction respectively. The size of the reverse micelles and their corresponding water content were measured at different operating conditions to assess their role on the LF extraction. The present reverse micellar system has potential to solubilise almost all the LF into the reverse micelles during forward extraction and could able to allow back extraction from the reverse micellar phase with addition of small amount of co-solvent.

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          The online version of this article (doi:10.1007/s13197-017-2824-0) contains supplementary material, which is available to authorized users.

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          Author and article information

          Contributors
          regupathi@nitk.ac.in
          Journal
          J Food Sci Technol
          J Food Sci Technol
          Journal of Food Science and Technology
          Springer India (New Delhi )
          0022-1155
          0975-8402
          1 September 2017
          October 2017
          : 54
          : 11
          : 3630-3639
          Affiliations
          ISNI 0000 0000 9398 3798, GRID grid.444525.6, Department of Chemical Engineering, , National Institute of Technology Karnataka, ; Surathkal, Mangalore, 575025 India
          Author information
          http://orcid.org/0000-0002-3379-0278
          Article
          PMC5629172 PMC5629172 5629172 2824
          10.1007/s13197-017-2824-0
          5629172
          29051658
          60a3add5-841b-4903-ad8b-c5c59ca363f5
          © Association of Food Scientists & Technologists (India) 2017
          History
          : 3 August 2017
          : 16 August 2017
          Funding
          Funded by: FundRef http://dx.doi.org/10.13039/501100001843, Science and Engineering Research Board;
          Award ID: SERB/MOFPI/0039/2013
          Award Recipient :
          Categories
          Original Article
          Custom metadata
          © Association of Food Scientists & Technologists (India) 2017

          Reverse micellar extraction,Reverse micelle characterization,CTAB,Lactoferrin

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