Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use

Overviewing the state of the art, we tend to conclude that physiological and biochemical factors hinder efficient fractionation of green sources. Such factors include cell architecture and high interconnection between cell components; and biochemical differences, in particular the type of proteins present. These fundamental differences imply that green sources should be explored in a different manner, with higher emphasis on the interesting functional properties of enriched fractions and less on their purity. This approach is further encouraged by highlighting examples where the intricate structures found in green biomass can give rise to positive effects (e.g. health, food structure) when integrally applied in food products.