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:
  • 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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