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Protein Separation and Characterization Procedures

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

This chapter covers the principles, procedures, and applications of a variety of techniques used to separate and characterize proteins. Separation techniques rely on the differences in the solubility, size, charge, adsorption characteristics of protein molecules. Commonly used protein separation techniques include the following: ion-exchange chromatography, affinity chromatography, dialysis, ultrafiltration, size-exclusion chromatography, electrophoresis [sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), isoelectric focusing, and capillary electrophoresis]. Proteins can be characterized by their amino acid content, nutritional value, and functional properties. Chromatographic techniques are used to determine the amino acid composition of a protein. The nutritional quality of a protein is determined by its amino acid composition and protein digestibility, measured for nutrition labeling purposes by expensive and time consuming assays, protein digestibility-corrected amino acid score (PDCAAS) or protein efficiency ratio (PER). Other more rapid methods and calculations can be done to assess nutritional value for other purposes. Common tests of protein functionality for a particular food application include solubility, emulsification, foaming, and gelation.

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Authors and Affiliations

  1. School of Food Science, Washington State University, Pullman, WA, 99164-6376, 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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Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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Smith, D.M. (2017). Protein Separation and Characterization Procedures. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_24

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