Martin Pontoppidan

Martin Pontoppidan is a notable inventor based in Kgs. Lyngby, Denmark. He has made significant contributions to the field of protein separation, particularly focusing on pea and soy proteins. With a total of 2 patents, his work has the potential to impact various industries, including food technology and biochemistry.

Latest Patents

Pontoppidan's latest patents include innovative processes for the separation of pea protein and soy protein. The first patent outlines a method for separating pea protein, which begins with an aqueous extract or solution of pea protein. This solution is processed through an expanded bed absorption (EBA) process, where it is contacted with adsorbent resin containing specific ligands. The proteins of interest are then isolated by eluting them from the resin. The second patent describes a similar process for soy protein, where the aqueous extract is also subjected to an EBA process. This method allows for the isolation of proteins such as trypsin inhibitor and beta-conglycinin, leading to various novel protein compositions.

Career Highlights

Throughout his career, Martin Pontoppidan has worked with various companies, including Upfront Chromatography A/S. His expertise in protein separation technologies has positioned him as a key figure in the development of innovative solutions in this field.

Collaborations

Pontoppidan has collaborated with notable individuals such as Allan Otto Fog Lihme and Marie Bendix Hansen. These partnerships have contributed to the advancement of his research and the successful development of his patented technologies.

Conclusion

Martin Pontoppidan's contributions to protein separation technologies through his innovative patents highlight his role as a significant inventor in the field. His work continues to pave the way for advancements in food technology and biochemistry.

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