Abstract
Enzyme-assisted extraction (EAE) is an environmentally friendly green processing technique used to aid protein extraction from different plant sources. This is due to its mild operating conditions, reduced waste generation and low energy consumption compared to chemical and physical extraction approaches. A range of food grade carbohydrase and protease preparations have been employed to aid protein extraction/solubilisation from different plant sources by hydrolysis of the plant cell wall and the proteins therein. Different statistical tools can be employed to optimise enzyme treatment parameters including enzyme:substrate, pH, incubation temperature and hydrolysis duration to yield maximal protein recovery. While EAE facilitates protein recovery, it may also enhance the nutritional (digestibility) and techno- and bio-functional properties of the extracted proteins, particularly when using protease-assisted extraction. Combining EAE with physical techniques, e.g., ultrasonic processing, for biomass pre-treatment can enhance plant cell wall disruption with a view to enhancing protein extraction efficiency. This approach can facilitate economic feasibility by reducing the energy required and the quantity of enzyme used and, therefore, the overall cost of the extraction process. An overview of the application of EAE in protein/peptide recovery from different plant sources including oilseeds, nuts, cereals, pulses and algae is provided herein.
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Acknowledgement
T. Kleekayai received funding from Enterprise Ireland under the Innovation Partnership Programme (IP 2020 0942) which is co-funded by the European Regional Development Fund (ERDF) under Ireland’s European Structural and Investment Funds Programmes 2014–2020. M. Khalesi received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie Career-FIT (Grant Agreement No. 713654). M. Amigo-Benavent acknowledges the Disruptive Technologies Innovation Fund from Enterprise Ireland (DTIF; grant no. DT20180088). M. Cermeño and P. Harnedy-Rothwell were funded under the National Development Plan 2007–2013, through the Food Institutional Research Measure (FIRM), administered by the Department of Agriculture, Food and Marine, Ireland under grant issues 15/F/647 and 17/F/260, respectively.
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Kleekayai, T., Khalesi, M., Amigo-Benavent, M., Cermeño, M., Harnedy-Rothwell, P., FitzGerald, R.J. (2023). Enzyme-Assisted Extraction of Plant Proteins. In: Hernández-Álvarez, A.J., Mondor, M., Nosworthy, M.G. (eds) Green Protein Processing Technologies from Plants. Springer, Cham. https://doi.org/10.1007/978-3-031-16968-7_6
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