Introduction - Introduction lecture
3 important questions on Introduction - Introduction lecture
Why study proteins?
- Increase flexibility in applications
- Make new product formulations, same protein in different conditions/product
- Avoid allergic responses, same product/conditions but different proteins
- Reduce variability between batches
How are proteins isolated?
First step: removal of other compound classes
Use difference in:
Use difference in:
- Solubility in different conditions
- precipitation
- Size
- filtration
- size-exclusion chromatography
- Charge
- ion-exchange chromatography
Proteins in milk consist of 2 different classes?
- Caseins (80%)
- Whey proteins (20%)
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