This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.protein aagt; agt;cnsalt; aagt; agt;OAcalt; aaagt; (3 4g\ 4gb Reverse micelle sw agt;0 0: on Fig. 7.7. Schematic diagram of protein refolding in reverse micelles. matrix used as the support for the affinity ligand is not very stable towards extremes of pH which are found during sterilisation ... The HSA was recovered at 87% yield and 91% purity.
|Title||:||Separation Processes in the Food and Biotechnology Industries|
|Author||:||A S Grandison, M J Lewis|
|Publisher||:||Elsevier - 1996-01-01|