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Isolation, Purification and Characterization lactoferrin from Whey protein and study some of its molecule characteristics | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 10, Issue 2, 2017, Pages 62-71 PDF (850.06 K) | ||
| Authors | ||
| M. S. Katab; K. S. Doosh | ||
| Abstract | ||
| Lactoferrin isolated from whey cheese by using Ion exchange chromatography through CM-Sephadex C-50 before this stage the whey was skimmed by Cooling centrifugation and demineralized against distilled water using dialysis bag, after this stage gel filtration chromatography was used to purified lactoferrin in a high degree of purification. The purity of lactoferrin to homogeneity was examined by polyacrylamide gel electrophoresis under denaturing conditions (SDS-PAGE) with single band. The purification fold and yield were (55.86% time and 66.89%) and (57.58 and 46.13) respectively. Some biochemical characteristics of the purified Lactoferrin were determined. The molecular weight of LF were 79 and 79.5 KD as determined by gel filtration and SDS-PAGE respectively. The percentage of carbohydrate content in bovine Lactoferrin was 11.08% mean while the Iron percentage was 169.3 ppm and as a saturated percent 12.09% | ||
| Keywords | ||
| Lactoferrin; cheese whey; Isolation; Purification; Characterization | ||
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