Advances in the plant protein extraction: Mechanism and recommendations

Kumar, Manoj; Tomar, Maharishi; Potkule, Jayashree; Verma, Reetu; Punia, Sneh; Mahapatra, Archana; Belwal, Tarun; Dahuja, Anil; Joshi, Shourabh; Berwal, Mukesh Kumar; Satankar, Varsha; Bhoite, Anilkumar G.; Amarowicz, Ryszard; Kaur, Charanjit; Kennedy, John F.

doi:10.1016/j.foodhyd.2021.106595

Cited by 270 publications

(154 citation statements)

References 120 publications

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“…The overview of plant protein extraction was well covered in a recent review [54]. Depending on the source material, different approaches are used.…”

Section: Plant Protein Extractionmentioning

confidence: 99%

“…To further improve the extraction efficiency, additional physical and/or enzymatic techniques can be used. These include ultrasound, pulsed electric field, microwave, highpressure, pectinases, carbohydrases and proteases [54]. The general principle is similar: to weaken or disrupt the plant cellular matrix, notably, the disruption of the polyphenolprotein and fiber-protein complexes, so the extraction solvent can more effectively penetrate.…”

Section: Plant Protein Extractionmentioning

confidence: 99%

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Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

166

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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“…The overview of plant protein extraction was well covered in a recent review [54]. Depending on the source material, different approaches are used.…”

Section: Plant Protein Extractionmentioning

confidence: 99%

Section: Plant Protein Extractionmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

166

View full text Add to dashboard Cite

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“…Currently, aqueous two-phase system (ATPS) is being used for efficient protein extraction due to the associated properties, such as the hydrophobicity of the phase system, the electrical potential between phases, molecular size, and the bioaffinity of the protein [2]. ATPS is a multifunctional technique that allows separating, concentrating, and purifying proteins.…”

Section: Aqueous Two-phase System (Atps)mentioning

confidence: 99%

“…Enzyme-assisted extraction (EAE) is a green technology based, firstly, on the action of degrading enzymes within the major components of the cell wall, such as cellulose, hemicellulose, and/or pectins, resulting in the disruption of the wall and the release of cellular proteins [23]. Secondly, proteases break down the high molecular weight cell proteins into smaller and more soluble portions, thus providing valuable extraction conditions [2]. Although EAE has been characterized by its long processing time, high costs, elevated energy consumption, and irreversible carbohydrate-protein matrix disruption, it has become an emergent strategy showing advantages in comparison with conventional solvent-based extraction methods [23].…”

Section: Enzyme-assisted Extractionmentioning

confidence: 99%

“…To meet consumer trends in limiting the intake of animal proteins, nutritionists and food industries are exploring the use of novel and sustainable protein sources from plants, insects, and algae. However, satisfying this demand requires the simultaneous development of suitable, cost-effective, and eco-friendly technologies to extract higher concentrations of valuable proteins to be incorporated into food and supplements [2]. The application of conventional methods generally results in lower extraction yields due to protein degradation from extreme pH, temperature, solvent conditions, and long extraction times.…”

Section: Introductionmentioning

confidence: 99%

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A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches

2021

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In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides.

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