Recently, the isolation of protein from protein-rich plants using various isolation methods has increased tremendously to meet the protein requirement of people, enhance the utilization of such plants and sometimes as functional food ingredients.
However, the protein contents of protein isolates obtained via various methods such as micellization and isoelectric precipitation from the same sample are expected to be closed with micellized protein isolate probably having the highest protein content. What could then possibly caused a significant difference between the protein contents of micellized and isoelectric precipitated protein isolates of a sample with micellized protein isolate having lower protein content?
By micellization, isolating proteins is easier. All proteins in the presence of available electrolytes are folded into micelles, and then removed by centrifugation, ultrafiltration. Рroteins are separated by an isoelectric point (pH); each protein has its own isoelectric point when it is not charged. To create pH, it is necessary to prepare a buffer solution of a composition of certain salts.
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