Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 507496
Title Understanding leaf membrane protein extraction to develop a food-grade process
Author(s) Tamayo Tenorio, Angelica; Boom, Remko M.; Goot, Atze Jan van der
Source Food Chemistry 217 (2017). - ISSN 0308-8146 - p. 234 - 243.
DOI http://dx.doi.org/10.1016/j.foodchem.2016.08.093
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2017
Keyword(s) Protein extraction - Proteomics - Resource optimisation - Sugar beet leaves
Abstract

Leaf membrane proteins are an underutilised protein fraction for food applications. Proteins from leaves can contribute to a more complete use of resources and help to meet the increasing protein demand. Leaf protein extraction and purification is applied by other disciplines, such as proteomics. Therefore, this study analysed proteomic extraction methods for membrane proteins as an inspiration for a food-grade alternative process. Sugar beet leaves were extracted with two proteomic protocols: solvent extraction and Triton X-114 phase partitioning method. Extraction steps contributed to protein purity and/or to selective fractionation, enabling the purification of specific proteins. It was observed that membrane proteins distributed among different solvents, buffers and solutions used due to their physicochemical heterogeneity. This heterogeneity does not allow a total membrane protein extraction by a unique method or even combinations of processing steps, but it enables the creation of different fractions with different physicochemical properties useful for food applications.

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