Dry fractionation for sustainable production of functional legume protein concentrates

Autor:	Remko M. Boom, A.J. van der Goot, Maarten A.I. Schutyser, Pascalle J.M. Pelgrom
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	Agronomy High protein Life Science Fractionation Sustainable production Biology Food Process Engineering Legume Food Science Biotechnology VLAG
Zdroj:	Trends in Food Science and Technology, 45(2), 327-335 Trends in Food Science and Technology 45 (2015) 2
ISSN:	0924-2244
Popis:	Plant proteins gain increasing interest as part of a sustainable diet. Because plant materials not only contain protein, they are generally isolated via an energy intensive wet fractionation. This review discusses dry fractionation as an alternative and more sustainable route for producing functional legume protein-enriched fractions. Increasing protein purity of dry-enriched fractions is discussed by identification of relationships between legume morphology and ability for separation in the dry state. Finally, functionality and nutritional properties of legume protein fractions and their application in high protein beverage and meat like structures are reviewed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9580e802ad4836af3d03e6343934e8f9 https://research.wur.nl/en/publications/dry-fractionation-for-sustainable-production-of-functional-legume Zobrazit plný text záznamu Full Text from ScienceDirect