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.
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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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dig-wur-nl-wurpubs-5832182024-10-02 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. Article/Letter to editor ACS Food Science & Technology 1 (2021) 5 ISSN: 2692-1944 Isolation and Gelling Properties of Duckweed Protein Concentrate 2021 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. en application/pdf https://research.wur.nl/en/publications/isolation-and-gelling-properties-of-duckweed-protein-concentrate 10.1021/acsfoodscitech.1c00009 https://edepot.wur.nl/548062 RuBisCO biorefinery duckweed gelation novel protein sources plant-based protein protein isolation technical functionality protein concentrates https://creativecommons.org/licenses/by-nc-nd/4.0/ https://creativecommons.org/licenses/by-nc-nd/4.0/ Wageningen University & Research |
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RuBisCO biorefinery duckweed gelation novel protein sources plant-based protein protein isolation technical functionality protein concentrates RuBisCO biorefinery duckweed gelation novel protein sources plant-based protein protein isolation technical functionality protein concentrates |
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RuBisCO biorefinery duckweed gelation novel protein sources plant-based protein protein isolation technical functionality protein concentrates RuBisCO biorefinery duckweed gelation novel protein sources plant-based protein protein isolation technical functionality protein concentrates 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. Isolation and Gelling Properties of Duckweed Protein Concentrate |
description |
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. |
format |
Article/Letter to editor |
topic_facet |
RuBisCO biorefinery duckweed gelation novel protein sources plant-based protein protein isolation technical functionality protein concentrates |
author |
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. |
author_facet |
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. |
author_sort |
Nieuwland, Maaike |
title |
Isolation and Gelling Properties of Duckweed Protein Concentrate |
title_short |
Isolation and Gelling Properties of Duckweed Protein Concentrate |
title_full |
Isolation and Gelling Properties of Duckweed Protein Concentrate |
title_fullStr |
Isolation and Gelling Properties of Duckweed Protein Concentrate |
title_full_unstemmed |
Isolation and Gelling Properties of Duckweed Protein Concentrate |
title_sort |
isolation and gelling properties of duckweed protein concentrate |
url |
https://research.wur.nl/en/publications/isolation-and-gelling-properties-of-duckweed-protein-concentrate |
work_keys_str_mv |
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1813195464103690240 |