Article 2025 · 3 atıf

Enzyme-assisted extraction of leaf proteins: efficiency, functionality, and structural insights

Sharma, Ankita, Sharma, Shalini, Ramaraju, Godasritha, Rasane, Prasad, Ercisli, Sezai, Singh, Jyoti

Özet

Leaf proteins are gaining popularity for their balanced amino acid composition and reduced environmental impact. Enzyme-assisted extraction (EAE) employs enzymes such as proteases, xylanases, beta-glucosidases, pectinases, and alpha-amylases to degrade plant cell walls and facilitate release of target compounds. This review examines the role of EAE in green leaf protein extraction, identifies optimal process parameters, and evaluates the impact of EAE on the characterisation and functional properties of leaf proteins relative to conventional alkaline extraction. The improved functional properties of enzyme-extracted leaf proteins may enable their application as additives, emulsifiers, foaming agents, and nutritional enhancers in various food products.

Anahtar Kelimeler

Enzyme-assisted extraction Functional properties Leaf protein Process optimisation Protein extraction Protein characterisation

WoS Kategorileri

Chemistry, Applied Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: FOOD CHEMISTRY-X
Yıl: 2025
Cilt: 31
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2025.103181
WoS UID: WOS:001603245800001

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