Article 2025 · 3 citations

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

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

Abstract

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.

Keywords

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

WoS Categories

Chemistry, Applied Food Science & Technology

Sustainable Development Goals

Good Health and Well-being

Citation

Journal: FOOD CHEMISTRY-X
Year: 2025
Volume: 31
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2025.103181
WoS UID: WOS:001603245800001

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