Xin-Hui Huang

Title: Innovations by Xin-Hui Huang in Protein Separation

Introduction

Xin-Hui Huang is a notable inventor based in Yunlin, Taiwan. He has made significant contributions to the field of food technology, particularly in the separation of proteins. His innovative methods have the potential to enhance the efficiency of protein extraction processes.

Latest Patents

Xin-Hui Huang holds a patent for "Methods for separating casein from soluble proteins in a composition." This patent describes a method for precipitating casein from a milk suspension. The process involves adding a phosphate solution to the suspension, mixing it to achieve a phosphate concentration of at least 40 mM, freezing the mixture, and then thawing it to obtain casein-containing aggregates. The phosphate solution used is buffered at a pH value of no less than 4.4. This innovative approach offers a new way to isolate casein, which is valuable in various food applications.

Career Highlights

Xin-Hui Huang is associated with the Animal Technology Institute, where he continues to work on advancements in protein technology. His research focuses on improving methods for protein separation, which is crucial for the food industry. His expertise in this area has led to the development of effective techniques that can be utilized in various applications.

Collaborations

Xin-Hui Huang collaborates with esteemed colleagues such as Yin-Shen Lin and Chen Hwang Shih. These partnerships enhance the research and development efforts at the Animal Technology Institute, fostering innovation in protein technology.

Conclusion

Xin-Hui Huang's contributions to the field of protein separation demonstrate his commitment to advancing food technology. His patented methods for isolating casein are a testament to his innovative spirit and dedication to improving industry practices.