pH shift extraction technique for plant proteins: A promising technique for sustainable development

Abstract

With the recognition of animal-derived foods as unhealthy and their association with climate change, researchers are increasingly focusing on plant-based protein as a sustainable alternative. Plant proteins offer versatile functional and dietary benefits, making them suitable for various food applications. This study investigates the influence of alkaline and acidic pH conditions on the extraction yield and the functional and nutritional properties of plant-based proteins. The primary sources of plant protein include cereals, legumes, and oilseeds, which can be used to address essential amino acid deficiencies through blending. Several methods have been employed for protein extraction from plant sources, such as salt extraction, microwave-assisted extraction, ultrasound-assisted extraction, and micellar precipitation. Among these techniques, the pH shift method stands out due to its non-thermal nature, sustainability, and cost-effectiveness. In this method, proteins are solubilized at alkaline pH and then precipitated at their isoelectric point, resulting in a collection of protein precipitate. It is crucial to optimize extraction techniques based on qualitative and quantitative analysis to enhance protein yield, characteristics, and nutritional value. Most conventional protein extraction methods require a large quantity of chemicals, which imposes the issue of safe disposal, compromising environmental sustainability. Traditional methods also produce protein with non-proteinaceous constituents, adding another purification step and resulting in increased overall cost. However, the pH shift method utilizes comparatively less harsh chemicals and has a high protein extraction yield, which makes it comparatively more environmentally and economically sustainable. The sustainable extraction of plant-based proteins addresses the health and environmental concerns associated with animal-derived foods and offers a promising solution to promote sustainability in the food industry.