I'm trying to decide which parameters are the best to part adsorbed and non adsorbed proteins in a high fat content emulsion. In the literature I found : 45000 G/45 min; 2600 G / 30 min; 3500 G / 45 min, but none of those articles indicate how they choose those parameters. Does anyone know?
Titus Sobisch
it can be done by experiment, i.e. acceleration and duration until no fat detectable below the fat layer or calculation based on Stokes law. For the latter you need fat density and lowest droplet size allowed for.
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Elijah Nazarzadeh
I think Titus provided the correct answer, though be careful that harsh condition can denature the proteins and you may need to centrifuge under controlled temperature.
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