Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review
https://doi.org/10.21323/2414-438X-2022-7-2-76-82
Аннотация
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.
Ключевые слова
protein stability and solubility,
kosmotrope,
chaotrope,
amino acid,
sugar,
polyhydric alcohol,
detergent,
osmolyte
При поддержке: The article was published as part of the research topic No. FNEN‑2019–0008 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
Об авторах
Е. A. Kotenkova
V. M. Gorbatov Federal Research Center for Food Systems
Россия
Россия
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
E. K. Polishchuk
V. M. Gorbatov Federal Research Center for Food Systems
Россия
Россия
Ekaterina K. Polishchuk, Research Engineer, Research Scientist, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin
26, Talalikhina str., 109316, Moscow
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Рецензия
Для цитирования:
Kotenkova Е.A., Polishchuk E.K. Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review. Теория и практика переработки мяса. 2022;7(2):76-82. https://doi.org/10.21323/2414-438X-2022-7-2-76-82
For citation:
Kotenkova E.A., Polishchuk E.K. Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review. Theory and practice of meat processing. 2022;7(2):76-82. https://doi.org/10.21323/2414-438X-2022-7-2-76-82
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