Speaker
Description
The diverse properties of plant-based proteins give a wide range of possible food applications, e.g. as emulsifiers in alternative foods or functional drinks [1]. Their isolation is laborious due to accompanying components. Therefore, understanding protein behavior within complex food matrices is essential for both food science and process optimization.
Especially RuBisCo gained interest in the last years as it proved to have favorable techno-functional properties [2]. Its isolation process from alfalfa green biomass (Medicago sativa L.) is impaired by various (secondary) metabolites. Alfalfa is rich in polyphenols, which can bind to proteins and subsequently reduce the protein yield [3, 4]. In turn they are oxidized by polyphenol oxidase, causing enzymatic browning, which can negatively influence the consumers acceptance [5]. These interactions highlight that proteins cannot be considered independently during the isolation process but are part of an interconnected plant system.
Using specific spectrophotometric methods to quantify the total phenolic and protein content as well as the enzyme activity of the PPO in combination with SAXS-measurement the system is viewed as an integrated whole. Continuous measurements along the isolation protocol identify structural changes and optimal process parameters. This gain of knowledge improves the isolation of RuBisCo from alfalfa and delivers valuable insights for the purification of proteins from green biomasses.