Separaçäo de b-lactoglobulina do soro de queijo usando sistemas aquosos bifásicos / Separation of b-lactoglobulin from cheese wey using and aqueous two-phase system

The b-lactoglobulin and alfa-lactalbumin whey proteins were separeted by liquid-liquid extraction using a 14 per cent polyethylene glycol 1550 - 18 per cent potassium phosphate phase system. The selection of the aqueous two-phase system was based on the phase ratio ant the protein partition coefficient. The proteins were quantified employing a Fast Protein Liquid Chromatography system