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

被引：64
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
收藏
页码：447 / 468
页数：22
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