This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development.
The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health.
In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
Author(s): Alan Javier Hernández-Álvarez, Martin Mondor, Matthew G. Nosworthy
Publisher: Springer
Year: 2023
Language: English
Pages: 361
City: Cham
Preface
Acknowledgments
Contents
Editors and Contributors
1: Alkaline Extraction-Isoelectric Precipitation of Plant Proteins
1.1 Introduction
1.2 Principles of Alkaline Extraction-Isoelectric Precipitation
1.2.1 Generalities
1.2.2 Protein Solubilization in Alkaline Solutions
1.2.3 Isoelectric Protein Precipitation
1.3 Common Operating Parameters and Types of Equipment Available
1.3.1 General Considerations and Sample Preparation
1.3.2 Operating Conditions
1.4 Efficiency and Impact of Isoelectric Precipitation from Different Plant Sources
1.5 Relevance, Advantages, and Limitations in Alkaline Extraction-Isoelectric Precipitation
1.5.1 Relevance of Protein Extraction in a Global Health Context
1.5.2 Advantages and Limitations
1.5.3 Soy Proteins
1.6 Conclusions and Perspectives
References
2: Air Classification of Plant Proteins
2.1 Introduction to Air Classification, Scope, and Approach
2.2 Air Classification Theory and Principles
2.3 Parameters Affecting Air Classification
2.3.1 Milling Types and Factors Affecting Milling Quality
2.3.2 Classifier Speed
2.3.3 Chemical and Physical Properties of Starting Agro-Material
2.3.4 Moisture Content
2.3.5 Pre-Treatments Prior to Air Classification
2.4 Applications in Plant Protein Separation
2.5 Food Functionality of Air Classified Protein-Rich Fractions
2.6 Advantages, Disadvantages, and Limitations of Air Classification
2.7 Tribo-Electrostatic Separation, an Alternative Dry Fractionation Technology
References
3: Barometric Membrane Technologies for Plant Protein Purification
3.1 Introduction
3.2 Barometric Membrane Processes: Basic Principles
3.3 Recovery of Protein-Based Compounds from Vegetable Sources
3.4 Recovery of Protein-Based Compounds from Microalgae
3.5 Recovery of Proteins from Agro-Food by-Products
3.5.1 Recovery of Proteins from Cereal by-Products
3.5.2 Recovery of Proteins from Soy Processing Wastes
3.5.3 Recovery of Proteins from Pea Whey Discharge
3.6 Conclusions and Future Trends
References
4: Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications
4.1 Introduction
4.2 Theory of Electro-Activation
4.2.1 Definition and General Equations
4.2.2 Role of Water in the Electro-Activation Process
4.3 Conventional Chemical Plant Proteins Extraction
4.4 Extraction of Plant Proteins by Using the Electro-Activation Technology
4.4.1 Canola Proteins Extraction
4.4.2 Soy Proteins Extraction
4.5 Use of Extracted Proteins in Food Matrices
4.6 Concluding Remarks and Perspective
References
5: Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent;...
5.1 Introduction
5.2 Aqueous Two-Phase Extraction
5.3 Deep Eutectic Solvent Extraction
5.3.1 Impact of DESs on Protein Extraction and Functionality
5.4 Subcritical Water Extraction
5.4.1 Impact of Subcritical Water on Protein Functionality
5.5 Conclusion and Future Perspectives
References
6: Enzyme-Assisted Extraction of Plant Proteins
6.1 Introduction
6.2 The EAE Process
6.3 Factors Affecting EAE Protein Yield
6.3.1 Choice of Enzyme(s)
6.3.2 Enzyme Concentration
6.3.2.1 Biomass Concentration and Particle Size
6.3.2.2 Biomass Pre-Treatment
6.3.2.3 pH
6.3.2.4 Temperature
6.3.2.5 Duration of Hydrolysis
6.3.3 EAE of Protein from Oilseeds and Nuts
6.3.4 EAE of Protein from Pulses
6.3.5 EAE of Protein from Cereals and Grains
6.3.6 EAE of Protein from Algae
6.4 Conclusion and Future Perspective
References
7: High Pressure for Plant Protein Extraction
7.1 Introduction
7.2 High-Pressure Processing
7.2.1 High Hydrostatic Pressure
7.2.1.1 Generalities
7.2.1.2 Thermodynamics of Proteins under High Pressure
7.2.2 High-Pressure Homogenization
7.2.2.1 Generalities
7.2.2.2 Thermodynamics of Proteins under High Pressure
7.3 High-Pressure Assisted Extraction
7.3.1 Generalities
7.3.2 Pressure Assisted Extraction of Proteins
7.4 Pros and Cons of Pressure-Based Processes
7.5 Conclusion
References
8: High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing
8.1 Introduction
8.2 Principles of High Voltage Electrical Treatments
8.3 HVET-Assisted Extraction for Protein-Rich Extract Production
8.4 HVET Pretreatment of Proteins: Modulation of Functionality and Allergenicity
8.5 Impact of HVET on the Generation of Bioactive Peptides
8.6 Conclusion
References
9: Microwave-Assisted Extraction of Plant Proteins
9.1 Introduction
9.2 Operating Parameters
9.2.1 Solvent System and Solvent to Feed Ratio
9.2.2 Extraction Time and Cycle
9.2.3 Microwave Power and Extraction Temperature
9.2.4 Particle Size and Water Content of the Plant Matrix
9.3 Microwave Equipment and Systems
9.4 Microwave-Assisted Extraction Vs. Conventional Extraction of Proteins
9.5 Impact of Microwaves Technology on Different Plant Sources
9.5.1 Cereals, Pulses, and Other Plant Sources
9.5.2 Algae
9.5.3 Agro-Industry by-Products
9.6 Conclusion and Future Perspectives
References
10: Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins
10.1 Introduction
10.2 Micellar precipitation and Reverse micelle Extraction
10.2.1 Micellar Precipitation
10.2.2 Reverse Micelles
10.3 Impact of each Technology on the Protein Recovery and Purity for Different Plant Sources
10.3.1 Micellar Precipitation
10.3.2 Reverse Micelles
10.4 Conclusion and Future Perspectives
References
11: Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutri...
11.1 Introduction
11.2 Principles of Ultrasound-Assisted Extraction (UAE) of Plant Proteins
11.3 Optimization of Ultrasound-Assisted Protein Extraction
11.3.1 Optimization of Ultrasound-Assisted Alkaline Extraction and Isoelectric Precipitation (AEIP) Method of Protein Extracti...
11.3.2 Optimization of Ultrasound-Assisted Reverse Micelles (RMs) Method of Protein Extraction
11.4 Impact of Ultrasonication on the Physicochemical Properties of Plant Proteins
11.4.1 Molecular Weight Distribution
11.4.2 Particle Size and Zeta Potential
11.4.3 Contents of Free Sulfhydryl (SH) and Disulfide Bond (SS)
11.4.4 Surface Hydrophobicity
11.5 Impact of Ultrasonication on the Functional Properties of Plant Proteins
11.5.1 Water Solubility
11.5.2 Foaming Property and Foaming Stability
11.5.3 Emulsifying Activity and Emulsifying Stability
11.5.4 Gelling Property
11.5.5 Water and Oil Holding Capacities
11.6 Impact of UAE on the Nutritional Properties of Plant Proteins
11.6.1 Amino Acid Composition
11.6.2 In Vitro Protein Digestibility
11.7 Impact of UAE on the Structural Properties of Plant Proteins
11.7.1 Primary Structure (Protein Profile)
11.7.2 Secondary Structure
11.7.3 Tertiary Structure
11.7.4 Microstructure/Nanostructure
11.8 Conclusions
References
12: Impact of Green Extraction Technologies on Plant Protein Content and Quality
12.1 Introduction
12.2 Protein Extraction Methodologies
12.2.1 Alkaline Extraction and Isoelectric Extraction
12.2.2 Air Classification
12.2.3 High-Pressure Processing
12.2.4 Enzyme-Assisted Extraction
12.2.5 Microwave-Assisted Extraction
12.2.6 Reverse Micelle Protein Extraction
12.2.7 Ultrasound-Assisted Extraction
12.3 Conclusions and Future Directions
References
13: Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins
13.1 Introduction
13.2 Dry Processes
13.2.1 Air Classification
13.2.2 Electrostatic Separation
13.3 Wet Processes
13.3.1 Solvent Extraction
13.3.1.1 Alkaline and Salt Solution Extraction
13.3.1.2 Emerging Solvent extraction Technologies
13.3.1.3 Reverse Micelle Extraction/Microemulsion
13.3.2 Energy-Assisted Extraction Methods
13.3.2.1 High Pressure
13.3.2.2 Pulsed Electric Field and High Voltage Electrical Discharge
13.3.2.3 Microwave-Assisted Extraction
13.3.2.4 Ultrasound-Assisted Extraction
13.3.3 Enzyme-Assisted extraction Methods
13.4 Applications of Plant Proteins in Food
13.5 Conclusion
References
Index
