A short review on the research progress in alfalfa leaf protein separation technology
| Autor: | Luhui Ding, Nabil Grimi, Bing Tang, Michel Y. Jaffrin, Wenxiang Zhang |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
General Chemical Engineering
Food technology 02 engineering and technology Biology Membrane technology Inorganic Chemistry Ingredient 020401 chemical engineering Alfalfa leaf Protein purification 0204 chemical engineering Waste Management and Disposal Renewable Energy Sustainability and the Environment business.industry fungi Organic Chemistry Salting food and beverages 021001 nanoscience & nanotechnology Pulp and paper industry Pollution Fuel Technology Agronomy Scientific method Fermentation 0210 nano-technology business Biotechnology |
| Zdroj: | Journal of Chemical Technology & Biotechnology. 92:2894-2900 |
| ISSN: | 0268-2575 |
| DOI: | 10.1002/jctb.5364 |
| Popis: | Alfalfa leaf protein constitutes an important food ingredient and is widely used in food technology. Due to high nutritive value and high proteins content, alfalfa has a high application value for feed grass and human food. Conventionally, industrial leaf protein production from alfalfa requires complex operation process and high separation temperature (90 oC), which causes high energy cost, release of sensitive elements and protein denaturation. To overcome these issues, developing novel separation technologies with low energy consumption and high yield and purity is of paramount importance to meet the requirements of a green separation concept. In this review, some separation methods including acid heating method, pH method, salting method, organic solvent method, fermentation method and membrane separation are described. Among them, membrane separation has the best performance. Moreover, the feasibility of adopting conventional and new promising technology (membrane) to recover leaf protein from plant food materials from an environ-mental and economical point of view will be discussed. |
| Databáze: | OpenAIRE |
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