Fang Geng

Title: Innovations of Fang Geng in Protein Extraction

Introduction

Fang Geng is a notable inventor based in Hubei, China. He has made significant contributions to the field of protein extraction, particularly from chicken egg white. His innovative methods have the potential to enhance industrial production processes.

Latest Patents

Fang Geng holds a patent for a method of co-extracting multiple proteins from chicken egg white. This method involves step-by-step precipitation of proteins using polyethylene glycol, followed by separation via Q Sepharose Fast Flow anion-exchange chromatography. The process allows for the simultaneous extraction of five proteins, achieving high purity and recovery ratios. Additionally, the method utilizes commonly used chromatographic fillers, which significantly reduces production costs and supports large-scale industrial applications.

Career Highlights

Fang Geng is affiliated with Huazhong Agricultural University, where he continues to advance research in protein extraction techniques. His work is recognized for its practical applications in the food industry and biotechnology sectors.

Collaborations

Fang collaborates with several colleagues, including Meihu Ma and Qun Huang, who contribute to his research endeavors. Their combined expertise enhances the development of innovative solutions in protein extraction.

Conclusion

Fang Geng's contributions to the field of protein extraction demonstrate the importance of innovation in enhancing industrial processes. His patented method not only improves efficiency but also reduces costs, paving the way for advancements in the biotechnology industry.