Before being used in food products, proteins must first be extracted from their source (dairy, animal or plant). By using our special food-grade Processing Centre equipment, NIZO provides various protein extraction methods that can be scaled up into (commercially) processes. However, to maintain or improve the functionality of a protein isolate, we also have to work on protein characterization.
What is protein characterization?
Protein characterization refers to the process of determining the physical and chemical properties of a protein, such as its size, shape and composition. These characteristics are important because they provide valuable information about the function and stability of a protein. For example, the amino acid sequence of a protein can be characterized to predict its thermal stability, allowing you to better assess on its suitability for use in food processing at high temperatures
Characteristics & tests
Depending on specific protein properties and the information needed, we use different methods to analyse proteins on characteristics such as:
- Functionality
- Solubility
- Particle size
- Chemical composition
- Peptide profile
- Bioactivity
- Structure (both secondary and tertiary)
Enhancing protein isolate functionalities
With the results of the protein characterization we can provide guidelines for improving the functionality of a protein isolate. We can help you improve the nutritional value, shelf life, texture and mouthfeel as well as the dispersibility in order to prevent lumps or clumps in your food products.
Need help with protein extraction and characterization?
At NIZO, we understand the importance of protein characterization in creating better, safer and healthier foods. With an experienced team and state-of-the-art technologies we are happy to help you improve the functionalities of your protein isolates. Feel free to get in touch to learn more about our services.
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