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Find innovative production technology for making protein powder and connect directly with world-leading specialists.

It took the scientific community almost 70 years to agree on the name ‘protein’ and discard the popular alternative, proteid. But protein powder processing still needed another five decades to be commercialized in the 1950s. Once extraction and purification could be industrialized, protein powder soon became a basic staple supplement.

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Obtain higher protein purification with chromatography

A critical step in protein powder processing is purification from other biological elements found in the cell. Most purifying techniques apply fractionation methods such as centrifugation followed by decantation.

Column chromatography takes advantage of the physical properties of the protein mixture to offer a powerful purification method. You may either target the protein itself or the other elements in the liquid solution as it percolates through a solid phase.

Perform protein power processing at low temperatures

Animal-derived protein finds optimum stability at a temperature of around 37 °C. However, its behavior changes once it is brought out of the cells, even if the temperature is maintained

Protein extraction yields better results at about 4 °C. Low temperatures allow greater control of the elements in the solution, while enzymes employed to break up protein perform better in a cooler environment.

Add a buffering component in the solution medium to stop denaturation

Proteins are prone to denaturation once extracted from their natural pH conditions. Protect your extract by adding a buffering component to your solution. Biological buffers with an acid dissociation constant of around 7, such as phosphate, offer good protection.

In addition, reducing agents shield your protein powder processing from oxidation. Dithiothreitol (DTT) or 2-mercaptoethanol are typical reducing agents, but the former shows higher effectiveness.

Soy protein extract delivers complete digestibility

Vegetables are also a good source of protein. Peas, hemp, and rice offer popular alternatives to animal-based protein, but they lack amino acids that the human body cannot synthesize.

On the other hand, Soy protein is the only plant-based alternative that meets all the essential requirements. Soy protein registers the highest score for quality on the Protein Digestibility Corrected Amino Acid Score (PDCAAS).

Insect processing is emerging as an alternative protein source

Agricultural entomology has come to the fore as an efficient protein source. Cricket protein, in particular, has attracted attention for its adaptability to human consumption requirements.

The ecological impact of insect farming is significantly lower than either crop or animal farming. Not only does it require less space, water, and energy, but insects can be reared on clean agricultural by-products such as surplus grains.