Protein release undesirable properties

These mechanically based protein release methods have several undesirable properties. One problem is that extensive fragmentation of the cells makes the subsequent centrifugation difficult (2.3). Adding to the problem of cell fragment removal is the high viscosity imparted to the solution by the released nucleic acids (4). A nucleic acid removal step is necessary to decrease the solution viscosity and avoid potential interference with fractional precipitation and chromatography (5,). Another undesirable property is that the harsh action of mechanical disruption causes the release... 

Food proteins, especially those of plant origin, often require modification to achieve desirable functional properties for use as food ingredients. For instance, soy protein has limited water solubility at acid pH, which restricts its use in acidic foods such as coffee whitener and acidic beverages. Improved solubility at acid pH for commercial soy protein isolate can generally be achieved by hydrolysis. However, the hydrolysis has to be carefully controlled, because excessive peptide bond hydrolysis may release bitter peptides, resulting in undesirable off-flavors. Scientists are constantly looking for better and safer methods to improve the functional properties of protein to meet the needs of the food industry. 

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