| Bioproduct |
Source |
System and Composition (%w/w) |
Kp |
Yield (%) |
TLL (%w/w) |
pH |
Reference |
| Protein |
Cheese whey |
PEG6000/potassium phosphate (11.7/10%) |
0.9 |
83.4 |
23.9 |
7.0 |
[67] |
| Glutenin |
Wheat flour |
PEG1500/Li2SO4 (14.0/13.23%) |
5.90 |
84.9 |
35.51 |
- |
[24] |
| Recombinant protein |
Alfalfa |
PEG8000/phosphate (16.1/10.0%) |
0.1 |
88 |
35.7 |
7.0 |
[25] |
| (α-la), (β-lg) and (Gmp) |
Milk whey |
PEG2000/phosphate (13.0/13.0%) |
0.48, 0.01, 0.92 |
81.1, 97.3, 97.8 |
- |
6.7 |
[6] |
| OVA |
Chicken egg |
PEG4000/poly(acrylic acid) (PAA) + 1 M NaCl |
5.5 |
87.4 |
54.7 |
8.0 |
[37] |
| Protein |
Zea mays malt |
PEG 6000/CaCl2 |
4.2 |
- |
- |
7.0 |
[39] |
| Bromelain |
Pineapple Peel |
PEG3000/MgSO4 (15/ 20%) |
2.93 |
108.45 |
- |
9.0 |
[71] |
| (α-AI) |
Wheat flour |
PEG2000/(FBP) trisodiumsalt (11.7/19%) |
- |
79 |
- |
7.0 |
[69] |
| Protein |
Corn |
PEG1450/Na2SO4-8.5% NaCl |
- |
93 |
- |
7.0 |
[5] |
Kp = partition coefficient of protein, TLL= Tie line length, (-) = the value was not given, α-la= α-lactalbumin, β-lg= β-lactoglobulin, Gmp= glycomacropeptide, α-AI=
α-amylase inhibitor, FBP= fructose-1,6-bisphosphate, OVA= Ovalbumin |
