Processing effects on yield and protein quality

Protein purity, yield and quality are easily affected by processing conditions (e.g. temperature, time, flour to solvent ratio, condition and protein solubility of the starting material, type of equipment and process used, g forces used for centrifugation, laboratory vs. pilot scale extraction, batch vs. continuous extraction, etc.). 

In addition to yield and purity, conditions used during processing (pH, temperature, extraction times, solvents) can modify protein structure and affect protein thermal stability and functionality. These conditions, therefore, need to be properly selected taking the final product application into consideration. 

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