Enzymes, antibodies and other proteins can be purified from natural sources such as cells, tissues or plants, or produced recombinantly in bacteria, yeast and mammalian cell culture or in the baculovirus insect cell system. Fermentation lot sizes vary up to 1gm of specific recombinant protein.
The desired protein can be purified to homogeneity. Protein identity can be determined by a biological or enzyme activity, immunoassay, and amino acid sequence. Quality control can use a variety of biochemical assays.

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