Isolation and Gelling Properties of Duckweed Protein Concentrate

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.

Bibliographic Details

Main Authors:	Nieuwland, Maaike, Geerdink, Peter, Engelen-Smit, Nicole P.E., Van Der Meer, Ingrid M., America, Antoine H.P., Mes, Jurriaan J., Kootstra, Maarten, Henket, Jolanda T.M.M., Mulder, Wim J.
Format:	Article/Letter to editor biblioteca
Language:	English
Subjects:	RuBisCO, biorefinery, duckweed, gelation, novel protein sources, plant-based protein, protein isolation, technical functionality protein concentrates,
Online Access:	https://research.wur.nl/en/publications/isolation-and-gelling-properties-of-duckweed-protein-concentrate
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