Patel Charmi, Shah Dhrumi, Shukla Pooja, Meghani Sonali, Rathod Zalak R* and Saraf Meenu S

Department of Microbiology and Biotechnology, School of Science, Gujarat University, Ahmedabad, Gujarat, India

*Corresponding Author: Rathod Zalak R, Department of Microbiology and Biotechnology, School of Science, Gujarat University, Ahmedabad, Gujarat, India.

Received: December 28, 2021; Published: March 19, 2022

Abstract

Across the world, plant proteins are extensively incorporated as food source because it contains all the essential amino acids. On the other hand, animal proteins possess large protein content but do not have all the essential amino acids. In today’s era, microorganisms are altered for production of recombinant proteins by using recombinant DNA technology. Hence, plants, animals and microbial cells are used as good source of proteins. These proteins are extracted by using various techniques based on their physiochemical properties. Each protein has their own specific properties which make them unique from others. These properties are isoelectric point, solubility, optical activity, colloidal nature and many more. Based on these properties, different extraction methods were discovered like physical, chemical and enzymatic methods. Ammonium sulphate precipitation is popularly applied as protein precipitation procedure. Proteins are essential part of mostly all the industries like textile, paper and pulp, pharmaceutical, therapeutical, detergent, food and nutritional industries.

Keywords: Protein; Extraction; CHAPSO(3-[(3-cholamidopropyl) dimethylammonio]-2-Hydroxy-1-Propanesulfonate); Zwitter Ion; Precipitation; Ammonium Sulphate

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Citation

Citation: Rathod Zalak R., et al. “Natural Proteins: Sources, Properties, Extraction Technique and its Future Aspects".Acta Scientific Biotechnology 3.1 (2022): 09-16.

Copyright

Copyright: © 2021 Rathod Zalak R., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.