Isolation and Gelling Properties of Duckweed Protein Concentrate
| Autor: | Ingrid M. van der Meer, A. Maarten J. Kootstra, Jolanda T. M. M. Henket, Antoine H. P. America, Peter Geerdink, Jurriaan J. Mes, N. Engelen-Smit, Maaike Nieuwland, Wim J. Mulder |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
duckweed
plant-based protein gelation Analytical Chemistry Gel strength Protein purification Denaturation (biochemistry) Food science Solubility Food Health & Consumer Research VLAG biorefinery biology Chemistry Organic Chemistry RuBisCO biology.organism_classification technical functionality protein concentrates Health & Consumer Research novel protein sources Food Chemistry (miscellaneous) Yield (chemistry) protein isolation BIOS Applied Metabolic Systems Bioscience biology.protein Food Technology BBP Biorefinery & Sustainable Value Chains Sugar beet Food Science Egg white |
| Zdroj: | ACS Food Science & Technology 1 (2021) 5 ACS Food Science & Technology, 1(5), 908-916 |
| ISSN: | 2692-1944 |
| Popis: | An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized protocol, protein was isolated (protein yield 14.2%, RuBisCO yield 27%). The concentrate was off-white and contained 67.2% protein. The isolation procedure resulted in a large enrichment in RuBisCO (from 48% to 92%). Denaturation of duckweed protein concentrate was observed at 62 °C at pH 7, while heating at pH 4 did not show denaturation peaks. Solubility was good far from the iso-electric point and showed a minimum around pH 5. Gelling was better at pH 7 than at pH 4. At pH 7, duckweed gels were much stronger than soy and only slightly weaker compared to egg white protein, while at pH 4 duckweed gel strength was similar to soy and lower than egg white. |
| Databáze: | OpenAIRE |
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