The analysis of the causes of protein precipitate formation in the blanched soymilk

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Updated: Mar 14, 2026

Organic Solvent-Based Protein Precipitation for Robust Proteome Purification Ahead of Mass Spectrometry
11:12

Organic Solvent-Based Protein Precipitation for Robust Proteome Purification Ahead of Mass Spectrometry

Published on: February 7, 2022

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Yahui Wang1, Jiyun Xing1, Ruican Wang1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.

Food Chemistry
|October 11, 2016
PubMed

Keywords:
2-Mercaptoethanol (PubChemCID:1567)Blanched soymilkBromophenol blue (PubChemCID: 8272)Coomassie brilliant blue G-250 (PubChemCID: 61364)Copper sulfate (PubChemCID: 24462)Glycine (PubChemCID: 750)Inhibitory abilityInsoluble aggregationMethanol (PubChemCID: 887)Potassium sodium tartrate (PubChemCID: 9357)Protein particlesSodium bicarbonate (PubChemCID: 516892)Sodium bisulfate (PubChemCID: 23665763)Sodium dodecyl sulfate (PubChemCID: 3423265)Urea (PubChemCID: 1176)

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