Vegetable By-Products as New Sources of Functional Proteins
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ORIGINAL PAPER
Vegetable By-Products as New Sources of Functional Proteins Tea Sedlar 1 & Jelena Čakarević 1 & Jelena Tomić 2 & Ljiljana Popović 1 Accepted: 11 November 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Vegetable by-products, obtained from cauliflower (CA), broccoli (BRL), cabbage (CB) and beetroot (BR) can be a potentially good source of proteins. The proteins were obtained from leaves (LPs) of vegetables with alkaline extraction at pH 10, and their isoelectric precipitation at pH 4. Protein contents were in the range of 39.76 - 53.33%, and the molecular weights of fractions were mostly about 45, 25 and 14 kDa. Their solubility is higher in the alkaline environment, where they reach the highest solubility at pH 10 (9.7 mg/mL for CALP, 8.45 for BRLP, 5.35 mg/mL for CBLP, 5.5 mg/mL for BELP). Moreover, they showed favorable emulsifying abilities, water absorption capacities (0.62 to 1.61 g/g) and foaming capacity (86.3 to 92%) as well as stability (48.57 to 79.30%). Digestibility was studied using gastrointestinal proteases (pepsin and pancreatin), and all four LPs can easily be digested. The biologically active potential of the digests was evaluated measuring antioxidant capacity by two complementary methods – DPPH+ and ABTS+ radical cation scavenging activity. The values for DPPH+ and ABTS+ were in the range from 59 to 65.1% at 0.1 and 0.3 mg/ml to 0.22 mg/ml IC50 values, respectively. Therefore, it can be indicated from these results, that obtained LPs, owing to their good functional properties, may be considered as potential ingredients of healthpromoting food and cosmetic products. Keywords Leaf proteins . Vegetable by-products . Functional properties . Digestion . Antioxidative capacity
Introduction An interest in plant proteins as a replacement for animal proteins is currently growing due to the increasing consumer demand attributable to various factors (health problems, vegetarianism, religious restrictions). Among these protein sources legumes such as soy bean, lentil and peas are still the most important group but their processing in different products has some limitations because of anti-nutritional factors [1]. In addition to common sources of protein, an increasing scientific interest is focused on the utilization of plant material that presents agricultural waste and their valorization to produce proteins which have different functional and biological activities [2]. During the process of production and consumption of vegetables, tons of by-products (stems and leaves) are generated every year, and their stockpiling
* Tea Sedlar [email protected] 1
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia
2
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia
causes environmental pollution which can be ascribed to their organic composition and moisture content [3]. Leaf material presents a major potential source of novel food proteins, which can be used in foo
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