Soy milk is rich in vegetable protein (about 4.5 grams of protein per 100 grams of soy milk) and other substances, with high nutritional value. Xiao Ming wants to design experiments for the separation and purification of proteins contained in soymilk. Please suggest three methods for the separation and purification of single proteins from mixed protein solutions with the knowledge of biochemistry you have learned, and explain the separation mechanism.

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