Davis College
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Jacek Jaczynksi, associate professor of food science and technology in West Virginia University’s Davis College of Agriculture, Natural Resources and Design, will examine “Isoelectric Behavior of Food Proteins” in his contribution to the Davis-Michael Seminar Series at 5 p.m. Wednesday, Nov. 11, in 1001 Agricultural Sciences building.

Proteins carry electrostatic charges on their surface. These charges can be modified by pH adjustment. When a food protein is in a solution and the charges are modified, the protein solubility can be turned on or off. At a protein-specific pH, the net electrostatic charges equal zero and the protein precipitates, resulting in minimum protein solubility. By understanding protein solubility properties, food proteins can be selectively solubilized in food systems. This fundamental biochemical principle is the basis for continuous protein and lipid recovery system developed in our food science laboratory at WVU.

For more information on the Davis-Michael Seminar Series and a full schedule, visit WVU Today.