原材料
成分
蛋白质纯化
萃取(化学)
生化工程
生物量(生态学)
植物蛋白
鲁比斯科
作文(语言)
蛋白水解酶
生物技术
食品科学
化学
生物
生物化学
农学
酶
色谱法
有机化学
哲学
工程类
语言学
作者
Sara Pérez-Vila,Mark A. Fenelon,James A. O’Mahony,Laura G. Gómez‐Mascaraque
标识
DOI:10.1016/j.foodhyd.2022.107902
摘要
There is an increasing need to explore alternative sources of proteins for food applications. Green leaves contain high levels of the enzyme RuBisCO, representing a source of protein with good functional and nutritional properties. However, the optimal conditions for extraction and purification of RuBisCO at a large scale have not yet been defined. This review discusses the main factors affecting the extraction of proteins from green leaves, from plant composition in terms of protein content and other compounds that affect the yield and quality of extractable protein, to the essential steps and challenges faced during extraction and purification, including considerations for achieving food-grade ingredient status. There are some key factors to consider when developing a protein concentrate for human consumption. The first step is the selection of an optimal raw material; plant tissues are complex matrices that require thorough characterization, including non-protein nitrogen and other undesirable compounds. The effect of the extraction and purification process on functionality, oxidation and proteolytic stability should also be considered. Moreover, the appropriate removal of undesired compounds must be considered to obtain plant protein concentrates suitable for food products.
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