The proteins present in flours, protein concentrates and isolates can be characterised by their purity (protein content), level of denaturation (is the protein native or denatured) and composition (which proteins are present). Analyses can be performed on plant-based ingredients, animal products (dairy, insects…) and hydrolysates.
- Protein content determination (Kjeldahl method)
- Protein denaturation (µDSC)
- Proteine Dispersibility Index (PDI)
- Protein Solubility
- SDS -PAGE Electrophoresis
- Protéines and peptides molecular weighs (SE-HPLC)
- Degree of hydrolysis
The physical properties of powders have a key role on their applications in food and non-food systems. Particle size and shape impact powder processability, mouthfeel and behaviour in food systems. IMPROVE dry fractionation pilot plant has the capacity to design powders with different properties and characterise them. Analyses can be performed on any type of powder (protein and non-protein).
- Particle size distribution
- Particle morphology
- Determination of density
- Color analysis
- Dry matter content
- Ash Content