Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review

Effective isolation and purification of protein is a great challenge nowadays. The key aspect is protein stability and solubility, which primarily depend on protein structure and its amino acid sequence. Manipulations with pH and ionic strength are the first at  tempts to increase protein stability...

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Published inTeoriâ i Praktika Pererabotki Mâsa Vol. 7; no. 2; pp. 76 - 82
Main Authors Kotenkova, E. A., Polishchuk, E. K.
Format Journal Article
LanguageEnglish
Published The V.M. Gorbatov All-Russian Meat Research  Institute 24.07.2022
Subjects
amino acid
chaotrope
detergent
kosmotrope
osmolyte
polyhydric alcohol
protein stability and solubility
sugar
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Summary:Effective isolation and purification of protein is a great challenge nowadays. The key aspect is protein stability and solubility, which primarily depend on protein structure and its amino acid sequence. Manipulations with pH and ionic strength are the first at  tempts to increase protein stability and solubility. Different additives that are allowed or prohibited in the food industry are applied for overcoming protein aggregation. Sugars, polyhydric alcohols and amino acids are the most attractive among them. Trehalose, glycerol, arginine, glycine and proline demonstrated outstanding properties that make them perspective for application during iso  lation and purification of proteins singly or in combination with each other or othercompounds. However, the algorithm of effective isolation and purification of protein could be significantly varied depending on its structure.  
ISSN:2414-438X
2414-441X
DOI:10.21323/2414-438X-2022-7-2-76-82