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High Pressure for Plant Protein Extraction

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Green Protein Processing Technologies from Plants

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Abstract

In addition to improving shelf life while preserving the nutritional quality of food, high-pressure processing is gaining interest for the production, separation, and extraction of high-value compounds such as proteins. Through its effect on the matrix structure, high-pressure technology is improving penetration of extraction solvent within the cell and/or modifying the protein functionality such as their solubility. In this perspective, extraction assisted by high-pressure technologies is highly promising for the extraction of proteins from plants for food and/or pharmaceutical purposes. This book chapter will review the main aspects of high-pressure processing and summarize studies on the effect of pressure parameters on protein’s extraction.

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Abbreviations

HHP :

high hydrostatic pressure

HPAE:

high-pressure-assisted extraction

HPH:

high-pressure homogenization

MPa:

megapascal, 0.1 MPa = 1 bar

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Author information

Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Alice Marciniak

  2. Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, Canada

    Alain Doyen

Authors
  1. Alice Marciniak
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  2. Alain Doyen
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Correspondence to Alain Doyen .

Editor information

Editors and Affiliations

  1. School of Food Science and Nutrition, University of Leeds, Leeds, UK

    Alan Javier Hernández-Álvarez

  2. Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada

    Martin Mondor

  3. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada

    Matthew G. Nosworthy

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© 2023 His Majesty the King in Right of Canada and The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG

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Marciniak, A., Doyen, A. (2023). High Pressure for Plant Protein Extraction. 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_7

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