Three-phase partitioning (TPP) is an efficient and cost-effective method for protein purification that exploits the simultaneous addition of salts and organic solvents to an aqueous protein extract.

A variety of proteins extracted from a single rice cultivar were shown to provide qualities needed for plant-based cheesemaking, including firm texture and meltability.

Penn State chemical engineers have demonstrated proof of concept for a new protein purification process that combines ultrafiltration's high throughput with high specificity achievable through ...

Depending on the process and who provides the statistics, downstream processing accounts for between 50–80% of the cost of producing biotech drugs. Whatever the exact number, protein purification ...

Analysis of the protein sources showed that rice bran contained the highest amount of albumin. In contrast, glutelin was higher in brown rice and kernel protein. The rice-based cheeses made from the ...

Virginia-based Nutriati – which has developed a patented process yielding highly functional pulse proteins and flours with potential to unlock new opportunities in plant-based meat, dairy, gluten-free ...

Conventionally, chromatography is used for protein purification, which is extremely expensive. Alternatively, the protein crystallization method could be used to determine protein structure, but this ...

With the growing demand for healthy diets and functional foods, plant extracts and plant protein peptides are increasingly being used in food processing, health supplement manufacturing, and ...