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dc.contributor.author
Nicolás, Paula
dc.contributor.author
Ferreira, María Luján
dc.contributor.author
Lassalle, Verónica Leticia
dc.date.available
2020-04-03T17:56:55Z
dc.date.issued
2019-04
dc.identifier.citation
Nicolás, Paula; Ferreira, María Luján; Lassalle, Verónica Leticia; A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization
; Elsevier; Journal of Food Engineering; 246; 4-2019; 7-15
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/101902
dc.description.abstract
Cheese whey (CW) is a voluminous effluent generatin environmental and economic impact in milk producing countries. Proteins from CW are useful for biotechnological applications. Available procedures to purify CW are complex and expensive. Magnetic nanotechnology emerges as an alternative to attain this goal. Magnetic nanoparticles are easily and economically prepared and can be formulated to selectively bind proteins in whey. Magnetic decantation allows simple and fast protein isolation by means of a magnet. The extra advantage is the possibility to regenerate and reuse the magnetic material in successive cycles. In this contribution, competitiveness of magnetic nanodevices is reviewed as a potential tool for the valorisation and remediation of milk industry wastes. A critical analysis of recompiled data is included comparing magnetic nanomaterials with the current technologies intended for CW treatments. The purpose is to determine the most important factors that carry towards an effective recovery of proteins for diverse applications.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
CHEESE WHEY
dc.subject
MAGNETIC NANOPARTICLES
dc.subject
MAGNETIC SEPARATION
dc.subject
PROTEIN ISOLATION
dc.subject
PROTEIN PURIFICATION
dc.subject
WHEY PROTEIN
dc.subject.classification
Nano-procesamiento
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Nanotecnología
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-02-26T20:20:23Z
dc.journal.volume
246
dc.journal.pagination
7-15
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Nicolás, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
dc.description.fil
Fil: Ferreira, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Lassalle, Verónica Leticia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
dc.journal.title
Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877418304564
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2018.10.021
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