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Title: Reverse micellar extraction of lactoferrin from its synthetic solution using CTAB/n-heptanol system
Authors: Pawar, S.S.
Regupathi, I.
Belur, P.D.
Issue Date: 2017
Citation: Journal of Food Science and Technology, 2017, Vol.54, 11, pp.3630-3639
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. 2017, Association of Food Scientists & Technologists (India).
Appears in Collections:1. Journal Articles

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