| 000 | 01786nam a2200241 a 4500 | ||
|---|---|---|---|
| 001 | vtls000057155 | ||
| 003 | KUKTEM | ||
| 005 | 20251114204417.0 | ||
| 008 | 111212t2010 my dao f m 000 0 eng d | ||
| 020 | _aTHE0004145(Local) | ||
| 039 | 9 |
_a201905132129 _bfarhana _y201112121539 _zFida |
|
| 040 | _aUMP | ||
| 090 | _aTP156.F5 Z53 2010 rs Bc. | ||
| 100 | 0 | _aZianor Azrina Zianon Abdin | |
| 245 | 1 | 0 |
_aWhey protein fractionation based on q-sepharose anion exchange chromatography / _cZianor Azrina Zianon Abdin |
| 260 |
_aKuantan, Pahang : _bUMP, _c2010 |
||
| 300 |
_axi, 50 p. : _bill. (some col.) ; _c30 cm. + _e1 computer disc |
||
| 502 | _aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010 | ||
| 504 | _aBibliography: p. [40]-41 | ||
| 520 | _aWhey proteinsarewell known for their nutritional value and had versatile functional properties.The mains proteins present in whey are α-lactalbumin, βlactoglobulin, immunoglobulin andbovin eserum albumin. In this study, whey protein component is separate into several fractions using Q-Sepharose anion exchange chromatography column. The chromatographic process was run at different pH range from pH5 to pH8. The best separation was achieved at pH6 in which the major protein component can be separated into their individual protein fraction especially contains αlactalbumin and β-lactoglobulin. The yield of α-lactalbumin and β-lactoglobulin recovered from 2 ml whey at pH 6 was 46% and 98.4% respectively. Fractionation of single and pure protein component from whey can add the value of the wheybased product and these proteins can be used for specific application. | ||
| 650 | 0 | _aUltrafiltration | |
| 999 |
_aVIRTUA40 _c1569 _d1575 |
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| 999 | _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*9992 | ||