Valorization of potato by-products as a source of plant proteins: novel extraction techniques and potential applications.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-10-30 DOI:10.1080/10408398.2024.2419534

Zhipeng Hu, Xianglu Zhu, Gaoya Dong, Joncer Naibaho, Shay Hannon, Da-Wen Sun, Brijesh K Tiwari

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引用次数: 0

Abstract

The potential of potato by-products as a protein source presents an exciting opportunity to explore new methods and technologies to extract, enhance, and incorporate this valuable protein source into a variety of food products. This article reviews the progress in research related to potato and other tuber plant protein extraction technology. It also explores some conventional and novel techniques for plant protein extraction that may be applicable to tuber protein extraction. For extraction from solid matter, conventional methods such as acid-base extraction with heat assistance often mean a waste of energy, solvent, and destruction of protein structure. Enzyme-assisted, ultrasound-assisted, and pulsed electric field extraction have their own advantages as novel processing methods. For liquid by-products of tuber plants, precipitation, membrane filtration and chromatography are applied to extract proteins. By combining protein extraction with various biomass extraction methods, every part of the potatoes can be fully utilized, minimizing waste. This approach offers the opportunity to optimize the utilization of all potatoes components, reduce waste, generate additional revenue streams and ultimately increase the sustainability and effectiveness of the process.

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马铃薯副产品作为植物蛋白来源的增值：新型提取技术和潜在应用。

马铃薯副产品作为蛋白质来源的潜力为探索新方法和新技术以提取、提高并将这一宝贵的蛋白质来源纳入各种食品提供了一个令人兴奋的机会。本文回顾了与马铃薯和其他块茎植物蛋白提取技术有关的研究进展。文章还探讨了一些可能适用于块茎植物蛋白提取的常规和新型植物蛋白提取技术。对于从固体物质中提取蛋白质，传统方法（如加热辅助的酸碱提取法）往往意味着能源、溶剂的浪费和蛋白质结构的破坏。作为新型加工方法，酶辅助、超声波辅助和脉冲电场萃取各有优势。对于块茎植物的液体副产品，可采用沉淀法、膜过滤法和色谱法提取蛋白质。通过将蛋白质提取与各种生物质提取方法相结合，可以充分利用马铃薯的每一部分，最大限度地减少浪费。这种方法为优化马铃薯所有成分的利用、减少浪费、创造额外收入流以及最终提高工艺的可持续性和有效性提供了机会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.