Complexos lipídico-proteicos e caracterização química por ftir e hplc-dad.

Abstract

Notably, milk plays a crucial role in the health of mammals, providing substances with antibacterial properties, stimulating immune activity, and promoting growth. The proteins in milk are divided into two main categories: caseins and whey protein, with the latter including proteins such as beta-lactoglobulin and alpha-lactalbumin. Free fatty acids perform essential functions in the human body, including energy generation, cell, gland, and hormone construction. Research indicates that proteolipid complexes exhibit anticancer activity in various cancer cell lines. This study, conducted over a two-year period as part of a Scientific Initiation project, aimed to synthesize and evaluate these complexes, comparing the results with specialized literature. The study's objectives included the isolation of whey protein from bovine milk, the synthesis of sodium oleate, and the formation of complexes between whey protein and oleic acid or sodium oleate, followed by chemical characterization of the complexes. Characterization of the complexes was performed using Fourier-transform infrared spectroscopy (FTIR) and high-performance liquid chromatography with diode array detection (HPLC-DAD). The results demonstrated the successful isolation of whey protein and the synthesis of sodium oleate. FTIR analysis was effective in characterizing the complexes, revealing differences in absorption bands related to functional groups. HPLC-DAD analysis showed maximum absorption at 203 nm. This study offered a simplified and accessible approach to complex synthesis, with potential future applications on a larger scale if their anticancer activity is confirmed.