Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland.
Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary.
Crit Rev Food Sci Nutr. 2024 Jul;64(21):7311-7329. doi: 10.1080/10408398.2023.2184322. Epub 2023 Mar 6.
Worldwide, many production supply chains generate a considerable amount of legume by-products (e.g., leaves, husks, broken seeds, defatted cakes). These wastes can be revalorized to develop sustainable protein ingredients, with positive economic and environmental effects. To separate protein from legume by-products, a broad spectrum of conventional (e.g., alkaline solubilization, isoelectric precipitation, membrane filtration) and novel methodologies (e.g., ultrasound, high-pressure homogenization, enzymatic approaches) have been studied. In this review, these techniques and their efficiency are discussed in detail. The present paper also provides an overview of the nutritional and functional characteristics of proteins extracted from legume by-products. Moreover, existing challenges and limitations associated with the valorization of by-product proteins are highlighted, and future perspectives are proposed.
在全球范围内，许多生产供应链会产生大量豆类副产物（例如，叶子、外壳、破碎的种子、脱脂饼）。这些废物可以重新利用来开发可持续的蛋白质成分，具有积极的经济和环境影响。为了从豆类副产物中分离蛋白质，人们研究了广泛的常规方法（例如，碱性溶解、等电沉淀、膜过滤）和新型方法（例如，超声波、高压匀浆、酶法）。在这篇综述中，详细讨论了这些技术及其效率。本文还概述了从豆类副产物中提取的蛋白质的营养和功能特性。此外，还强调了副产物蛋白质利用所面临的现有挑战和局限性，并提出了未来的展望。
