Methods for the isolation of proteins and characterisation of sustainable food colloids

Methods for protein isolation and characterisation

• Precipitation or size exclusion of proteins using various methods (Sigma 6-16 KHS from Sigma Laborzentrifugen GmbH)

• Dialysis and drying of protein solutions (Alpha 3-4 LSC basic from Martin Christ Gefriertrocknungsanlagen GmbH)

• Protein characterisation using SDS-PAGE, HPSEC and FTIR (biology laboratory)

Methods for characterising protein function in sustainable food colloids

• High-pressure homogeniser Panda Plus 2000 from GEA GmbH

• Particle size analyser LA-960 from Horiba Jobin Yvon GmbH

• Drop contour with oscillation unit OCA 15 EC/B from DataPhysics Instruments GmbH

• SAXS, SANS, NSE and µCT are used in addition to the methods described above