Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products

被引：63

作者：

Gencdag, Esra ^{[1
]}

Goerguec, Ahmet ^{[1
]}

Yilmaz, Fatih Mehmet ^{[1
]}

机构：

[1] Adnan Menderes Univ, Food Engn Dept, Engn Fac, TR-09010 Aydin, Turkey

来源：

FOOD REVIEWS INTERNATIONAL | 2021年 / 37卷 / 04期

关键词：

Food by-product; plant-based protein; novel technology; recovery technique; extraction; VOLTAGE ELECTRICAL DISCHARGES; ULTRASOUND-ASSISTED EXTRACTION; DEEP EUTECTIC SOLVENTS; RICE BRAN PROTEIN; FUNCTIONAL-PROPERTIES; PHENOLIC-COMPOUNDS; POLYPHENOLS EXTRACTION; EFFECTIVE VALORIZATION; ANTIOXIDANT CAPACITY; ALKALINE EXTRACTION;

D O I：

10.1080/87559129.2019.1709203

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High demands for plant-based proteins have led food technologists to search for new and alternative sources. This review presents and discusses recent developments in the recovery of proteins from plant origin by-products. The innovative protein extraction techniques have advantages over conventional methods as they are cheap, eco-friendly, high efficiency as well as produce versatile final products. Different recovery techniques provide variable yields and features whereas the resulting protein isolates/hydrolysates are dependent upon the type of material and process conditions. Future studies are required to exploit potential plant-origin agro-industrial by-products, and to investigate the efficiency of recovery.

引用

页码：447 / 468

页数：22

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