SYNTHESIS AND CHARACTERIZATION OF REUSABLE MAGNETIC PARTICLES FOR SELECTIVE PROTEIN EXTRACTION FROM CHEESE WHEY

PAULA NICOLÁS; MARÍA LUJÁN FERREIRA; VERÓNICA LASSALLE

Bahía Blanca

Conferencia; International Conference on Science and Technology of Composite materials; 2018

This work reports the synthesis and characterization of magnetite nanoparticles modified with citric acid (MAG-COO-) or citric acid and copper ions (MAG-COO-Cu) by the coprecipitation method. Characterization includes elemental analysis by atomic absorption, ζ potential, hydrodynamic diameter, FTIR, XRD and TEM. Copper content in solid particles reached 1.44 mg/g. MAG-COO- and pure MAG have a similar ζpot-pH profile with ZCP of 7.6 and 7 respectively; whereas MAG-COO-Cu shifted to pH 6.3. Their performance as protein adsorbents was separately evaluated using crude cheese whey. Total protein concentration decreased 30% after 3-hour contact with MAG-COO-, and 50% with MAG-COO-Cu. This preliminary results provide the basis to explore optimal adsorption conditions to maximize protein uptake, selectivity and particle reutilization. Magnetic nanoparticles could be an economical alternative to filtration membranes.