Green Protein Processing Technologies from Plants, 1st ed. 2023 Novel Extraction and Purification Methods for Product Development

This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development.

The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health.

In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ?Responsible Consumption and Production?, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.

Contents

Alkaline Extraction–Isoelectric Precipitation

Irma Cruz-Solis, Celeste C. Ibarra-Herrera, María del Refugio Rocha-Pizaña and Diego Luna-Vital

Air Classification

Solmaz Tabtabaei, Botagoz Kuspangaliyeva, Raymond L. Legge and Amin Reza Rajabzadeh

Barometric Membrane Technologies

Electro-activation as Emerging Technology for Proteins Extraction from Plant-Materials: Theory and Applications

Mohammed Aider

Emerging solvent extraction technologies for plant protein extraction

Aqueous two-phase extraction; Deep eutectic solvent; Subcritical water extraction

Martin Mondor and Alan Javier Hernández-Álvarez

Enzyme-assisted extraction

Thanyaporn Kleekayai, Mohammadreza Khalesi, Miryam Amigo-Benavent, Maria Cermeño, Pádraigín Harnedy-Rothwell and Richard J. FitzGerald

High pressure

High Voltage Electrical Treatments as an Eco-efficient Approach for Plant Proteins Processing

Sergey Mikhaylin

Microwave-assisted extraction of plant proteins

Elena Peñas, Blanca Hernandez-Ledesma Cristina Martinez-Villaluenga

Micellar precipitation and reverse micelle extraction

Oscar Abel Sánchez-Velázquez, María Lilibeth Manzanilla-Valdez, Yan Wang, Martin Mondor and  Alan Javier Hernández-Álvarez

Application of ultrasound technology in plant-based proteins: Improving extraction, physicochemical, functional and nutritional properties

Impact of green extraction technologies on plant protein content and quality

Matthew G. Nosworthy and Christopher P.F. Marinangeli

Effects of extraction technologies on the functionalities and applications of plant proteins

Jingqi Yang, Sitian Zhang, Yifu Chu and Lingyun Chen

Dr Alan Javier Hernández Álvarez is a biochemical engineer by training, with a PhD in Food Science and Nutrition (2012, National Polytechnic Institute, IPN) - Fat Institute, CSIC, Seville, Spain. He worked as a Lecturer at the Food Biochemistry Faculty, Biochemical Engineering Department at the National Polytechnic Institute, Mexico from 2012-2013. Awarded a postdoctoral fellowship from CONACyT in 2013 to follow his research at Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada. After this, he was awarded a Visiting Fellowships in Canadian Government Laboratories Award, NSERC, Canada, 2014-2017. During his time at Agriculture and Agri-Food Canada, he worked with a wide variety of research projects in the areas of value-added food processing, and food quality, acting in an advisory and research capacity providing expertise on protein quality assessment, protein extraction and characterization, techno-functional properties assessment and bioactivity of proteins/peptides. He has collaborated with different Canadian/UK Industry Companies in a wide variety of industry-based projects such as Nature Zen, InnoVactiv, SEMICAN, THIS, Meatless Farm, among others. Currently a Lecturer in Nutrition and Global Health at the School of Food Science and Nutrition, University of Leeds since 2019. Member of the Global Food and Environment Institute (GFEI), University of Leeds. The aim of his research is to enable healthy sustainable diets through identifying and characterizing functional properties of food components, notably proteins and phytochemicals from a wide variety of indigenous and cultivated food sources such as pulses, cereals, pseudo-cereals, algae, insects, etc. A key area is understanding the role of processing on the biological value and safety of proteins and peptides. The long-range goal of Dr. Hernández-Álvarez’s research program is to enhance the health of individuals by identifying and determining the benefits of plant foods bioactive

Reviews conventional and novel protein purification techniques

Fosters sustainable food production in line with the United Nation's SDG 12

Discusses the impact of extraction technologies for food product development