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Reference type: Conference Proceeding
Authors: Méndez-Palacios I, López-Luna A, Bárzana E, Jiménez-Guzmán J, García-Garibay M
Publication date: 2006
Article title: Development of a Molecularly Imprinted Polymer (MIP) for the Recovery of Lactoferrin.
Page numbers: 1309-1313
DOI: 10.1051/IUFoST:20060639

Conference information: IUFoST World Congress: 13th World Congress of Food Science & Technology

Abstract: Lactoferrin (LF), the most valuable protein of whey, was recovered by molecular imprinting using either vinylpiridin alone (MIP1) or mixed with metacrilic acid (MIP2) as functional monomers, and etylenglycol dimetacrilate was selected as crosslinker under different polymerization conditions. In order to create the specific cavity pure LF was used as template. A control was prepared for every MIP using the same monomers and polymerization conditions but without the template. The polymers obtained were tested against a protein mixture containing LF, and the recovery efficiency was calculated determining the diminution of LF from the supernatant by titration of the iron of the LF, as well as native PAGE to determine the protein composition of the supernatants. The only polymer which was able to specifically bind LF was MIP1 (vinylpiridin alone). Native PAGE showed that when MIP1 was used against the mixture of proteins, LF diminished with respect to the others. Measuring the proportions of the different proteins in the mixture, it was demonstrated that before the separation with MIP1, LF represented 82% of the total protein content, and diminished to 62% after the exposure to MIP1, suggesting that LF was specifically sorbed by this polymer. The retention efficiency of the polymer showed that MIP1 retained 27% of the total LF content, while its control retained only 1.6%, demonstrating that the retention of the protein is not due to unspecific adsorption in the polymer, but rather to a selective retention in the cavity formed by the template.
Template and target information: protein, lactoferrin, LF
Author keywords: Lactoferrin, whey proteins, molecular imprinting


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