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White proteins from green leaves in food applications

a literature study

Nynäs, Anna-Lovisa (2018). White proteins from green leaves in food applications. Alnarp: (LTJ, LTV) > Department of Plant Breeding (from 130101), Sveriges lantbruksuniversitet. Introductory paper at the Faculty of Landscape Architecture, Horticulture and Crop Production Science ; 2018:1
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Abstract

This introductory paper examines the current understanding of how green leaves could be utilized as a food source, and the importance of proteins in food structures. Green leaves have long been considered as a possible protein source for sustainable food and feed production. Proteins in green leaves can be divided into a white and green protein fraction. The white protein fraction is mainly RuBisCO, or ribulose-1,5-bisfosfat-caroboxylase/oxygenase, which has been called the most abundant protein in the world, while the green fraction consists of chlorophyll related proteins. A selection of reported leaf protein extraction methods are presented in this paper. Generally the first step of the process is the extraction of green juice, followed by a removal of the green protein fraction and a concentration and purification of the white protein fraction. The functional properties of proteins as gelling agents, emulsifiers and foam stabilizers are of great importance in many food systems. One example is the interfacial properties of a protein, which control the stabilization of foams and emulsions. In this paper the role of proteins in gels, emulsions and foams are reviewed, with emphasis on foams. Some of the methods and techniques used to observe and quantify these functional properties are mentioned, including imaging techniques and surface tensiometry analyses. Some methods used to assess the properties of the food structures are also presented.

Authors/Creators:Nynäs, Anna-Lovisa
Title:White proteins from green leaves in food applications
Subtitle:a literature study
Series/Journal:Introductory paper at the Faculty of Landscape Architecture, Horticulture and Crop Production Science (BIB14970803)
Year of publishing :2018
Number:2018:1
Number of Pages:39
Place of Publication:Alnarp
Publisher:Faculty of Landscape Architecture, Horticulture and Crop Production Science
Language:English
Publication Type:Report
Article category:Other scientific
Full Text Status:Public
Agris subject categories.:F Plant production > F30 Plant genetics and breeding
Q Food science > Q01 Food science and technology
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Agrovoc terms:proteins, food production, chlorophyll, RuBisCO, gels, emulsions, foams, gelling agents
Keywords:leaf protein concentrate, RuBisCO, food structure, green biomass, food structure analysis
URN:NBN:urn:nbn:se:slu:epsilon-e-4816
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-4816
ID Code:15360
Faculty:LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap
Department:(LTJ, LTV) > Department of Plant Breeding (from 130101)
Deposited By: SLUpub Connector
Deposited On:16 Mar 2018 08:15
Metadata Last Modified:16 Mar 2018 08:15

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