| abstract |
Lactoferrin production method comprising at least the steps of: a) discarding the raw material that has not been treated at a temperature above 50 ºC and selected from the group consisting of skimmed milk, caseinate-free milk, cheese whey and skimmed colostrum; b) subjecting this raw material to an extraction step on a cation exchange resin using a sodium chloride concentration of an excluded solute to obtain a solution of lactenin (LN) or milk basic protein (MBP); c) subject this LN or MBP solution to a purification step on a cation exchange resin equilibrated with an acetate buffer solution at a pH between 4 and 9 and eluted with a sodium chloride buffer solution during four elution steps: i. a stage to collect impurities, carried out at a pH of 6.5 and with a NaCl solution at a concentration of 0.05 M; ii) a step to collect lactoperoxidase, carried out with a NaCl solution at a concentration of 0.3 M at a pH of 6.5; iii) a step to collect LPS, other endotoxins and angiogenin, carried out with a NaCl solution at a concentration of 0.5 M at a pH of 8; and IV. a stage to collect lactoferrin, carried out with a NaCl solution at a concentration of 1 M at a pH of 8; and d) collecting a lactoferrin-containing fraction that is greater than 95% pure, free of polymers, and comprising less than 50 pg/mg LPS, other endotoxins, and angiogenin. |