کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1184751 1492075 2017 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Understanding leaf membrane protein extraction to develop a food-grade process
ترجمه فارسی عنوان
درک فرآیند استخراج پروتئین غشاء برگ برای توسعه فرایند مواد غذایی
کلمات کلیدی
پروتئومیکس؛ برگ چغندر قند؛ بهینه سازی منابع؛ استخراج پروتئین
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• There is no process to extract leaf membrane proteins for food applications.
• We used proteomic extraction protocols with leaves to inspire a food-grade process.
• Processing steps provide conditions (e.g. solubility, polarity) to isolate proteins.
• Leaf protein heterogeneity limits selectivity of the extraction.
• Protein heterogeneity also enables fractions with potential properties for food.

Leaf membrane proteins are an underutilised protein fraction for food applications. Proteins from leaves can contribute to a more complete use of resources and help to meet the increasing protein demand. Leaf protein extraction and purification is applied by other disciplines, such as proteomics. Therefore, this study analysed proteomic extraction methods for membrane proteins as an inspiration for a food-grade alternative process. Sugar beet leaves were extracted with two proteomic protocols: solvent extraction and Triton X-114 phase partitioning method. Extraction steps contributed to protein purity and/or to selective fractionation, enabling the purification of specific proteins. It was observed that membrane proteins distributed among different solvents, buffers and solutions used due to their physicochemical heterogeneity. This heterogeneity does not allow a total membrane protein extraction by a unique method or even combinations of processing steps, but it enables the creation of different fractions with different physicochemical properties useful for food applications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 234–243
نویسندگان
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