“…This is tedious and time‐consuming, due to the fact that protein folding is affected by numerous factors including salts and ions in solution, pH, additives and buffer composition, temperature, etc. (Anselment et al., ; Biter, de la Pena, Thapar, Lin, & Phillips, ; Wang et al., ). Thus, protein refolding has been referred to as a “method of last resort.” (Graslund, Nordlund, Weigelt, & Gunsalus, )…”