Multi-user equipment approved in grant 2017/09214-4: preparative chromatography system - Akta pure (Ge healthcare)

• Grant number: 18/03822-5
• Support Opportunities: Multi-user Equipment Program
• Start date: April 01, 2018
• End date: March 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Guilherme Miranda Tavares
• Grantee: Guilherme Miranda Tavares
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 17/09214-4 - How do structural changes of dairy proteins affect the functionality of bioactive compounds in complex food matrices?, AP.JP
• EMU web page: https://www.fea.unicamp.br/?q=node/67
• Type of equipment: Caracterização de Materiais - Análises Químicas - Cromatrografia líquida
• Manufacturer: GE Healthcare
• Model: Akta Pure

Abstract

The chromatography system Äkta Pure (GE Healthcare) is a versatile and intuitive device for the purification of proteins, peptides and other biomolecules from the microgram to the gram. This system is compatible with a wide range of chromatographic techniques, it is equipped with a UV detector (280 nm) and it has an automatic fraction collector. The pumps of this chromatography system can operate with flow rates up to 25 mL/min and pressures up to 20 MPa, assuring great stability during the elution processes. (AU)

Scientific publications

(5)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

VIDOTTO, DANILO C.; TAVARES, GUILHERME M.. Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins. Food and Bioprocess Technology, v. 13, n. 10, AUG 2020. (17/09214-4, 18/09304-6, 18/03822-5)

VIDOTTO, DANILO C. C.; MANTOVANI, RAPHAELA A. A.; TAVARES, GUILHERME M. M.. High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein. Food Chemistry, v. 382, p. 8-pg., 2022-07-15. (17/09214-4, 18/23752-1, 17/26237-8, 18/09304-6, 18/03822-5)

RODRIGUEZ, MARTIN DANIEL AYA; VIDOTTO, DANILO C.; XAVIER, ANA AUGUSTA O.; MANTOVANI, RAPHAELA A.; TAVARES, GUILHERME M.. Does the protein structure of ?-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein?. FOOD HYDROCOLLOIDS, v. 140, p. 10-pg., 2023-03-08. (18/03822-5, 17/09214-4, 18/23752-1)

VIDOTTO, DANILO C.; TAVARES, GUILHERME M.. Simultaneous binding of folic acid and lutein to ?-lactoglobulin and ?-lactalbumin: A spectroscopic and molecular docking study. FOOD BIOSCIENCE, v. 50, p. 9-pg., 2022-12-01. (18/03822-5, 17/09214-4, 18/09304-6, 18/23752-1)

RASERA, MARIANA L.; DE MARIA, ANA LUIZA A.; TAVARES, GUILHERME M.. Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregation. Food Research International, v. 169, p. 11-pg., 2023-04-27. (18/03822-5, 17/09214-4, 19/15143-8, 18/23752-1)