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A T Abeysundara
AS2012701
Overview
Protein isolation
Protein sources
Protein isolation
Isolation techniques
Depend
on differences in
Protein size
Physiochemical properties
Binding affinity
Biological activity
Isolation
methods
Isolation methods
Method
Property
Precipitation
Solubility
Ion exchange
Net-charge
Gel filtration
Hydrophobic
interaction
Centrifugation
Subunit/oligomer,
size, shape
Surface
hydrophobicity
Size, shape
Air classification
Acid extraction
Water extraction
Salt extraction
Ultra filtration
Protein
sources
Balance diet
Balanced
dietdefinition
Chick pea flour & soy bean flour for cookie formulation
(Increase the protein, ash, fiber).
References
http://www.fao.org/docrep/t0532e/t0532e07.htm
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3841988/
http://www.ncbi.nlm.nih.gov/books/NBK22410/
Pulse proteins: Processing, characterization, functional properties
and applications in food and feed-Food Research International 43
(2010) 414431
Thank
You