Selective extraction of lactoferrin from acidic whey using CTAB/n-heptanol reverse micellar system
Author:
Funder
Ministry of Food Processing Industries
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03738-1.pdf
Reference36 articles.
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2. Al-Mashikhi SA, Nakai S (1987) Isolation of bovine immunoglobulins and lactoferrin from whey proteins by gel filtration techniques. J Dairy Sci 70:2486–2492. https://doi.org/10.3168/jds.S0022-0302(87)80315-6
3. Alvarez-Guerra E, Irabien A (2012) Extraction of lactoferrin with hydrophobic ionic liquids. Sep Purif Technol 98:432–440. https://doi.org/10.1016/j.seppur.2012.08.010
4. Alvarez-Guerra E, Irabien A (2014) Ionic liquid-based three phase partitioning (ILTPP) for lactoferrin recovery. Sep Sci Technol 49:957–965. https://doi.org/10.1080/01496395.2013.878722
5. Anjana P, Kumar AP, Srinivasan P et al (2010) Reverse micelles extraction of lactoferrin using cationic surfactant from whey. Int J Chem Sci 8:49–56
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