Main description:

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:

Contents

Alkaline Extraction-Isoelectric Precipitation

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

Air Classification

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

Barometric Membrane Technologies

Alfredo Cassano and Carmela Conidi

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 Hernandez-Alvarez

Enzyme-assisted extraction

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

High pressure

Alice Marciniaka and Alain Doyen

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

Sergey Mikhaylin

Microwave-assisted extraction of plant proteins

Elena Penas, Blanca Hernandez-Ledesma Cristina Martinez-Villaluenga

Micellar precipitation and reverse micelle extraction

Oscar Abel Sanchez-Velazquez, Maria Lilibeth Manzanilla-Valdez, Yan Wang, Martin Mondor and Alan Javier Hernandez-Alvarez

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

Xiaohong Sun, Raliat O. Abioye, Caleb Acquah, Chibuike C. Udenigwe

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