Abstract
The science and technology of proteins in the industrial scene need to be introduced with some history and current commercial positioning of the “protein business.” Functional protein powders for food use were virtually unknown prior to 1940 except for dried “natural” materials (milk, egg). The war led to the development of a chemically hydrolyzed milk powder, marketed as a partial egg white replacer. Today, isolated food proteins are extracted from yeasts, fungal sources, legumes, oil seeds, cereals and leaves, and recovered from offal (meat, fish). As regards proteins destined for therapeutic, diagnostic, or research uses, the range of raw materials is much wider, including human sources (e.g., placenta) and, increasingly, materials derived from recombinant DNA technology.
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Franks, F. (1993). In Vitro Characterization. In: Franks, F. (eds) Protein Biotechnology. Biological Methods. Humana Press. https://doi.org/10.1007/978-1-59259-438-2_2
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DOI: https://doi.org/10.1007/978-1-59259-438-2_2
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