甜菜叶是功能性蛋白质的来源

IF 0.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Sugar Industry-Zuckerindustrie Pub Date : 2023-06-09 DOI:10.36961/si29959

M. Geerts, P. Kosters, Olaf van Baal

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引用次数: 0

摘要

在目前的甜菜种植中，大约40吨/公顷的甜菜叶子被留在田地里作为矿物质的来源。然而，这些叶子也含有大约1-3%的蛋白质，包括高功能的Rubisco。从甜菜叶中分离这种蛋白质是一项技术挑战，但其来源符合当前市场趋向于更多植物性蛋白质和可持续性的趋势。本文介绍了萃取过程及其凝胶形成能力，这是其最有前途的功能之一。这种蛋白质优异的凝胶特性使其成为肉类替代品中极具吸引力的成分，并在许多其他应用中作为蛋白替代品。本文探讨了甜菜叶作为功能性蛋白提取来源的潜力。

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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Sugar beet leaves as a source of functional protein

In current sugar beet cultivation, about 40 t/ha of sugar beet leaves are left on the field as a source of minerals. However, these leaves also contain about 1–3% protein, including the highly functional Rubisco. It is a technical challenge to isolate this protein from sugar beet leaves, but its sourcing fits in the current market trend towards more plant based protein and sustainability. This paper describes the extraction process as well as its gel forming capability, as one of its most promising functionalities. The excellent gelation properties of this protein make it a highly attractive ingredient in meat alternatives and as an egg-white replacer in many other applications. This paper explores the potential of sugar beet leaves as source for functional protein extraction.

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来源期刊

Sugar Industry-Zuckerindustrie 工程技术-食品科技

CiteScore

0.50

自引率

50.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Sugar Industry / Zuckerindustrie accepts original papers (research reports), review articles, and short communications on all the aspects implied by the journals title and subtitle.