Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps:...

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Autores principales:	Anna-Lovisa Nynäs, William R. Newson, Eva Johansson
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	leaf protein extraction RuBisCO green biorefinery leaf protein concentrate white protein precipitation thermal protein precipitation Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/867d9b0f06944dab995965ad5998f244
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spelling	oai:doaj.org-article:867d9b0f06944dab995965ad5998f2442021-11-25T17:32:13ZProtein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters10.3390/foods101125332304-8158https://doaj.org/article/867d9b0f06944dab995965ad5998f2442021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2533https://doaj.org/toc/2304-8158Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., <i>Beta vulgaris</i> varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.Anna-Lovisa NynäsWilliam R. NewsonEva JohanssonMDPI AGarticleleaf protein extractionRuBisCOgreen biorefineryleaf protein concentratewhite protein precipitationthermal protein precipitationChemical technologyTP1-1185ENFoods, Vol 10, Iss 2533, p 2533 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	leaf protein extraction RuBisCO green biorefinery leaf protein concentrate white protein precipitation thermal protein precipitation Chemical technology TP1-1185
spellingShingle	leaf protein extraction RuBisCO green biorefinery leaf protein concentrate white protein precipitation thermal protein precipitation Chemical technology TP1-1185 Anna-Lovisa Nynäs William R. Newson Eva Johansson Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters
description	Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., <i>Beta vulgaris</i> varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.
format	article
author	Anna-Lovisa Nynäs William R. Newson Eva Johansson
author_facet	Anna-Lovisa Nynäs William R. Newson Eva Johansson
author_sort	Anna-Lovisa Nynäs
title	Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters
title_short	Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters
title_full	Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters
title_fullStr	Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters
title_full_unstemmed	Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters
title_sort	protein fractionation of green leaves as an underutilized food source—protein yield and the effect of process parameters
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/867d9b0f06944dab995965ad5998f244
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Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

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