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Protein Separation and Characterization Procedures

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Food Analysis

Part of the book series: Food Analysis ((FSTS))

Abstract

Many protein separation techniques are available to food scientists. Several of the separation techniques described in this chapter are used commercially for the production of food or food ingredients, whereas others are used to purify a protein from a food for further study in the laboratory. In general, separation techniques exploit the biochemical differences in protein solubility, size, charge, adsorption characteristics, and biological affinities for other molecules. These physical characteristics then are used to purify individual proteins from complex mixtures.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA

    Denise M. Smith

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  1. Denise M. Smith
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Correspondence to Denise M. Smith .

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Smith, D.M. (2010). Protein Separation and Characterization Procedures. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_15

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