meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-2-76-82meat-219Research ArticleСтатьиTechnological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a reviewTechnological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a reviewhttps://orcid.org/0000-0003-1864-8115KotenkovaЕ. A.KotenkovaE. A.

Elena A.  Kotenkova, Candidate of Technical Sciences, Research Scientist, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Elena A.  Kotenkova, Candidate of Technical Sciences, Research Scientist, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

lazovlena92@yandex.ruhttps://orcid.org/0000-0003-2719-9649PolishchukE. K.PolishchukE. K.

Ekaterina K.  Polishchuk, Research Engineer, Research Scientist, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Ekaterina K.  Polishchuk, Research Engineer, Research Scientist, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

e.politchuk@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation202224072022727682Copyright © Kotenkova E.A., Polishchuk E.K., 20222022Kotenkova Е.A., Polishchuk E.K.Kotenkova E.A., Polishchuk E.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/219

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.

 

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.

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The authors declare that there are no conflicts of interest present.