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Large Scale Separation and Isolation of Proteins

  • Chapter
Food Biotechnology—1

Abstract

Proteins are a family of complex biological macromolecules produced by and found only in plants and microbial and animal cell tissues. They perform a variety of tasks in living systems, depending on their amino acid content, structure and association with atoms and other molecules of biological origin. Over the centuries, proteins have been recovered, usually in very crude forms, from animal and plant tissues and used for mainly domestic and food processing applications. In the last 20 years or so much attention has been focussed on their production and usage as essential dietary supplements, their potential for the conversion of non-oil feedstocks such as carbohydrates, their potential for modifying existing food products and, in very pure form, their health care applications. Consequently the following usage categories may be identified:

  1. (1)

    The utilisation of their amino acid content to provide the essential and supplementary dietary components of human and animal foods.

  2. (2)

    The application of their useful physical properties, such as elasticity, water retention and adhesion, in technologies such as baking, cooking and adhesives manufacture.

  3. (3)

    The use of their specific catalytic properties to interact with other biological and synthetic organic chemicals and bring about cleavage, additive or spatial molecular changes.

  4. (4)

    The use of the specific biologically active properties of some discrete protein molecules in aqueous solution as diagnostic and therapeutic agents in human and animal health applications.

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Authors and Affiliations

  1. John Brown Engineers and Constructors Ltd, Portsmouth, UK

    M. P. Brocklebank

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  1. M. P. Brocklebank
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  1. Department of Food Science and Technology, University of Reading, UK

    R. D. King

  2. PPF International Ltd, Ashford, Kent, UK

    P. S. J. Cheetham

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Brocklebank, M.P. (1987). Large Scale Separation and Isolation of Proteins. In: King, R.D., Cheetham, P.S.J. (eds) Food Biotechnology—1. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3411-5_4

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  • DOI: https://doi.org/10.1007/978-94-009-3411-5_4

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