EFFECT OF MODERN EXTRACTION METHODS ON TECHNO-FUNCTIONAL PROPERTIES OF PLANT PROTEIN ISOLATES

Abstract

The importance of plant protein sources is increasing due to several factors: they offer a healthier and more environmentally friendly alternative to animal proteins, the growing human population raises the demand for nutrients essential for a balanced diet, and plant proteins have positive health effects. Additionally, special dietary habits are becoming more popular, and plant-based agriculture is ecological and sustainable. Chemical extraction methods used for extracting proteins from plant materials are traditional, preferred for being economical and efficient. However, they are inadequate for enhancing the techno-functional properties of plant proteins, which are generally lower than those of animal proteins. In the food industry, these properties are crucial in many food processes. To meet the rising interest in plant proteins, applying pre-treatments and/or combining traditional methods with modern extraction techniques is important to improve these properties. Recent studies have shown that modern extraction methods can effectively enhance the techno-functional properties of plant-based protein isolates.

Keywords

• Plant proteins
• modern extraction methods
• techno-functional properties

MODERN EKSTRAKSİYON YÖNTEMLERİNİN BİTKİSEL PROTEİN İZOLATLARININ TEKNOFONKSİYONEL ÖZELLİKLERİNE ETKİSİ

Abstract

Bitkisel protein kaynaklarının önemi; hayvansal proteinlerin sağlık ve çevre üzerindeki etkileriyle olumlu bir alternatif oluşturmaları, insan nüfusunun artmasına bağlı olarak doğru ve dengeli beslenme için gerekli besin öğelerine olan talebin artması, bitki proteinlerinin sağlık üzerine olan olumlu etkileri ve özel beslenme alışkanlıklarının popülerlik kazanması, tarımının ekolojik ve sürdürülebilir olması gibi nedenlerden dolayı artmaktadır. Bitki materyallerinden protein ekstraksiyonunda kullanılan kimyasal ekstraksiyon metotları geleneksel metotlar olup ekonomik ve yüksek verimli olmaları nedeniyle tercih edilmektedirler. Fakat hayvansal proteinlerle kıyaslandığında hali hazırda düşük teknofonksiyonel özellikler sergileyen bitki proteinlerinin bu özelliklerini geliştirmekte yetersiz kalmaktadır. Gıda endüstrisinde proteinlerin teknofonksiyonel özellikleri birçok gıdanın prosesinde önem taşımaktadır. Bitki proteinlerine olan bu ilginin karşılanması ve bitki kaynaklı protein izolatlarının teknofonksiyonel özelliklerini geliştirecek modern ekstraksiyon metotlarında ön işlem uygulanması ve/veya geleneksel metotlarla kombine halde kullanılması, protein izolatlarının teknofonksiyonel özelliklerini geliştirmede oldukça önemlidir. Son zamanlarda gerçekleştirilen, çalışmalar modern ekstraksiyon metotlarının bitkisel protein izolatlarının teknofonksiyonel özelliklerini geliştirmede etkili olduğunu göstermektedir.

Keywords

• Bitkisel proteinler
• modern ekstraksiyon metotları
• tekno-fonksiyonel özellikler

References

1. Alexandre, E. M., Araújo, P., Duarte, M. F., de Freitas, V., Pintado, M., Saraiva, J. A. (2017). High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product. Journal of food science and technology, 54: 2519-2531. https://doi.org/10.1007/s13197-017-2697-2
2. Amagliani, L., Silva, J. V., Saffon, M., Dombrowski, J. (2021). On the foaming properties of plant proteins: Current status and future opportunities. Trends in Food Science & Technology, 118, 261-272. https://doi.org/ 10.1016/j.tifs.2021.10.001
3. Ampofo, J., Ngadi, M. (2022). Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry. Ultrasonics Sonochemistry, 84: 105955. https://doi.org/10.1016/j.ultsonch.2022.105955
4. Anonymous (2025). Protein Ingredients Market Size | Share and Trends 2025 to 2034. https://www.precedenceresearch.com/protein-ingredients-market. (Accessed: 15 April 2025)
5. Aryee, A. N. A., Agyei, D., Udenigwe, C. C. (2018). Impact of processing on the chemistry and functionality of food proteins. In Proteins in food processing (pp. 27-45). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100722-8.00003-6
6. Beniwal, A., Das, M. (2023). Proteın: It’s applıcatıon ın food ındustry. Research Trends in Nutrition Science. sl: Bumi Publishing, 1-25.
7. Bessada, S. M., Barreira, J. C., Oliveira, M. B. P. (2019). Pulses and food security: Dietary protein, digestibility, bioactive and functional properties. Trends in Food Science & Technology, 93: 53-68. https://doi.org/10.1016/j.tifs.2019.08.022
8. Bose, U., Broadbent, J. A., Byrne, K., Hasan, S., Howitt, C. A., Colgrave, M. L. (2019). Optimisation of protein extraction for in-depth profiling of the cereal grain proteome. Journal of proteomics, 197: 23-33. https://doi.org/10.1016/ j.jprot.2019.02.009

9. Chen, R., Wang, X. J., Zhang, Y. Y., Xing, Y., Yang, L., Ni, H., Li, H. H. (2019). Simultaneous extraction and separation of oil, proteins, and glucosinolates from Moringa oleifera seeds. Food chemistry, 300: 125162. https://doi.org/10.1016/ j.crfs.2024.100906
10. De Angelis, D., Latrofa, V., Squeo, G., Pasqualone, A., Summo, C. (2024). Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction. Current Research in Food Science, 9: 100906. https://doi.org/10.1016/j.crfs.2024.100906
11. De Angelis, D., Opaluwa, C., Pasqualone, A., Karbstein, H. P., Summo, C. (2023). Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking. Current Research in Food Science, 7: 100552. https://doi.org/10.1016 /j.crfs.2023.100552
12. Delahaije, R. J., Wierenga, P. A. (2022). Hydrophobicity enhances the formation of protein-stabilized foams. Molecules, 27(7): 2358. https://doi.org/10.3390/molecules27072358
13. Fan, L., Fan, W., Mei, Y., Liu, L., Li, L., Wang, Z., Yang, L. (2022). Mechanochemical assisted extraction as a green approach in preparation of bioactive components extraction from natural products-A review. Trends in Food Science & Technology, 129: 98-110. https://doi.org/ 10.1016/j.tifs.2022.09.009
14. Fatima, K., Imran, M., Ahmad, M. H., Khan, M. K., Khalid, W., Al-Farga, A., Eskandrani, A. A. (2023). Ultrasound-assisted extraction of protein from Moringa oleifera seeds and its impact on techno-functional properties. Molecules, 28(6): 2554. https://doi.org/10.3390/ molecules28062554
15. Gao, K., Rao, J., Chen, B. (2024). Plant protein solubility: A challenge or insurmountable obstacle. Advances in colloid and interface science, 324: 103074. https://doi.org/10.1016/ j.cis.2023.103074
16. Golberg, A., Sack, M., Teissie, J., Pataro, G., Pliquett, U., Saulis, G., Frey, W. (2016). Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development. Biotechnology for biofuels, 9: 1-22. https://doi.org/10.1186/s13068-016-0508-z
17. Grossmann, L., McClements, D. J. (2023). Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocolloids, 137: 108416. https://doi.org/ 10.1016/j.foodhyd.2022.108416
18. Grunovaitė, L., Pukalskienė, M., Pukalskas, A., Venskutonis, P. R. (2016). Fractionation of black chokeberry pomace into functional ingredients using high pressure extraction methods and evaluation of their antioxidant capacity and chemical composition. Journal of Functional Foods, 24: 85-96. https://doi.org/10.1016/ j.jff.2016.03.018
19. Gulzar, S., Tagrida, M., Patil, U., Ma, L., Zhang, B., Benjakul, S. (2023). Mung bean protein isolate treated with high-intensity pulsed electric field: characteristics and its use for encapsulation of Asian seabass oil. Journal of Microencapsulation, 40(5): 330-344. https://doi.org/10.1080/ 02652048.2023.2198030
20. Gültekin Subaşı, B., Vahapoğlu, B., Capanoglu, E., Mohammadifar, M. A. (2022). A review on protein extracts from sunflower cake: Techno-functional properties and promising modification methods. Critical Reviews in Food Science and Nutrition, 62(24): 6682-6697. https://doi.org/ 10.1080/10408398.2021.1904821
21. Hadidi, M., Aghababaei, F., McClements, D. J. (2023). Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins. Food Hydrocolloids, 145(5): 109132. https://doi.org/10.1016/j.foodhyd.2023.109132
22. Henao-Ardila, A., Quintanilla-Carvajal, M. X., Moreno, F. L. (2024). Emulsification and stabilization technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon, 10(11): e32150. https://doi.org/10.1016/j.heliyon.2024.e32150
23. Hussain, M., Qayum, A., Zhang, X., Hao, X., Liu, L., Wang, Y., Li, X. (2021). Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication. Lwt, 148: 111747. https://doi.org/ 10.1016/j.lwt.2021.111747
24. Jahan, K., Fatima, S., Osama, K., Younis, K., Yousuf, O. (2023). Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods. Biomass Conversion and Biorefinery, 13(17): 16241-16251. http://dx.doi.org/10.1007/ s13399-023-04662-3
25. Jayaprakash, G., Bains, A., Chawla, P., Fogarasi, M., Fogarasi, S. (2022). A narrative review on rice proteins: Current scenario and food industrial application. Polymers, 14(15): 3003. https://doi.org/10.3390/polym14153003
26. Kim, W., Wang, Y., Selomulya, C. (2020). Dairy and plant proteins as natural food emulsifiers. Trends in Food Science & Technology, 105: 261-272. https://doi.org/10.1016/j.tifs.2020.09.012
27. Khalesi, M., Glenn-Davi, K., Mohammadi, N., FitzGerald, R. J. (2024). Key factors ınfluencing gelation in plant vs. animal proteins: A comparative mini-review. Gels, 10(9): 575. https://doi.org/10.3390/gels10090575
28. Kostić, A. Ž., Barać, M. B., Stanojević, S. P., Milojković-Opsenica, D. M., Tešić, Ž. L., Šikoparija, B., Pešić, M. B. (2015). Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. LWT-Food Science and Technology, 62(1): 301-309. https://doi.org/10.1016/ j.lwt.2015.01.031
29. Kyriakopoulou, K., Keppler, J. K., van Der Goot, A. J. (2021). Functionality of ingredients and additives in plant-based meat analogues. Foods, 10(3): 600. https://doi.org/10.3390/ foods10030600
30. Lee, S. Y., Show, P. L., Ling, T. C., Chang, J. S. (2017). Single-step disruption and protein recovery from Chlorella vulgaris using ultrasonication and ionic liquid buffer aqueous solutions as extractive solvents. Biochemical Engineering Journal, 124: 26-35. https://doi.org/ 10.1016/j.bej.2017.04.009
31. Liu, C., Damodaran, S., Heinonen, M. (2019). Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate. Lwt, 99: 396-403. https://doi.org/10.1016/ j.lwt.2018.10.003
32. Liu, X., Wang, M., Xue, F., Adhikari, B. (2022). Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate. Future Foods, 6: 100176. https://doi.org/10.1016/j.fufo.2022.100176
33. Liu, Y., Wu, Q., Zhang, J., Yan, W., Mao, X. (2024). Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations. International Journal of Biological Macromolecules, 261(1): 129795. https://doi.org/ 10.1016/j.ijbiomac.2024.129795
34. Loushigam, G., Shanmugam, A. (2023). Modifications to functional and biological properties of proteins of cowpea pulse crop by ultrasound-assisted extraction. Ultrasonics Sonochemistry, 97: 106448. https://doi.org/10.1016/j.ultsonch.2023.106448
35. Luo, L., Cheng, L., Zhang, R., Yang, Z. (2022). Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates. Food Structure, 32: 100265. https://doi.org/10.1016/j.foostr.2022.100265
36. Loveday, S. M. (2020). Plant protein ingredients with food functionality potential. Nutrition Bulletin, 45(3): 321-327. https://doi.org/10.1111/nbu.12450
37. Ma, Y., Chen, F. (2023). Plant protein heat-induced gels: Formation mechanisms and regulatory strategies. Coatings, 13(11): 1899. https://doi.org/10.3390/coatings13111899
38. Małecki, J., Muszyński, S., Sołowiej, B. G. (2021). Proteins in food systems—bionanomaterials, conventional and unconventional sources, functional properties, and development opportunities. Polymers, 13(15): 2506. https://doi.org/10.3390/polym13152506
39. Maribao, I. P., Gul, O. (2024). Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone. Food Hydrocolloids, 155: 110240. https://doi.org/10.1016/j.foodhyd.2024.110240
40. Mateo-Roque, P., Morales-Camacho, J. I., Jara-Romero, G. J., Rosas-Cárdenas, F. D. F., Huerta-González, L., Luna-Suárez, S. (2024). Supercritical CO2 treatment to modify techno-functional properties of proteins extracted from tomato seeds. Foods, 13(7): 1045. https://doi.org/10.3390/foods13071045
41. Mathews, A., Tangirala, A. S., Kumar, S., Anandharaj, A., Rawson, A. (2023). Extraction and modification of protein from sesame oil cake by the application of emerging technologies. Food Chemistry Advances, 2: 100326. https://doi.org/10.1016/j.focha.2023.100326
42. McClements, D. J., Bai, L., Chung, C. (2017). Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annual review of food science and technology, 8(1): 205-236. https://doi.org/10.1146/annurev-food-030216-030154
43. McClements, D. J., Grossmann, L. (2021). The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4): 4049-4100. https://doi.org/10.1111/1541-4337.12771
44. Naliyadhara, N., Kumar, A., Girisa, S., Daimary, U. D., Hegde, M., Kunnumakkara, A. B. (2022). Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry. Trends in Food Science & Technology, 122: 238-255. https://doi.org/10.1016/j.tifs.2022.02.019
45. Nasrabadi, M. N., Doost, A. S., Mezzenga, R. (2021). Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids, 118: 106789. https://doi.org/10.1016/ j.foodhyd.2021.106789
46. Nasrollahzadeh, M., Nezafat, Z., Shafiei, N. (2021). Proteins in food industry. Biopolym.-Based Met. Nanopart. Chem. Sustain. Appl, 2: 97-136. http://dx.doi.org/10.1016/B978-0-323-89970-3.00003-2
47. Ngo, N. T. T., Shahidi, F. (2021). Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals. Food Production, Processing and Nutrition, 3: 1-10. http://dx.doi.org/10.1186/s43014-021-00076-8
48. Ochoa-Rivas, A., Nava-Valdez, Y., Serna-Saldívar, S. O., Chuck-Hernández, C. (2017). Microwave and ultrasound to enhance protein extraction from peanut flour under alkaline conditions: Effects in yield and functional properties of protein isolates. Food and Bioprocess Technology, 10: 543-555. https://dx.doi.org/ 10.1007/s11947-016-1838-3
49. Ortega, M. L. S., Orellana-Palacios, J. C., Garcia, S. R., Rabanal-Ruiz, Y., Moreno, A., Hadidi, M. (2024). Olive leaf protein: Extraction optimization, in vitro digestibility, structural and techno-functional properties. International Journal of Biological Macromolecules, 256: 128273. https://doi.org/10.1016/j.ijbiomac.2023.128273
50. Ozkan, G., Tataroglu, P., Gulec, S., Capanoglu, E. (2024). Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties. Food Chemistry Advances, 5: 100793. https://doi.org/ 10.1016/j.focha.2024.100793
51. Parlak, M. E., Sarıcaoglu, F. T., Yilmaz, M. T. (2024). Application of high-pressure homogenization-assisted pH-shift to enhance techno-functional and interfacial properties of lentil protein isolate. Food Hydrocolloids, 157: 110425. https://doi.org/10.1016/ j.foodhyd.2024.110425
52. Phongthai, S., Lim, S. T., Rawdkuen, S. (2016). Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties. Journal of cereal science, 70: 146-154. https://doi.org/10.1016/j.jcs.2016.06.001
53. Ptak-Kaczor, M., Banach, M., Stapor, K., Fabian, P., Konieczny, L., Roterman, I. (2021). Solubility and aggregation of selected proteins interpreted on the basis of hydrophobicity distribution. International Journal of Molecular Sciences, 22(9): 5002. https://doi.org/10.3390/ijms22095002
54. Ricardo, F., Pradilla, D., Cruz, J. C., Alvarez, O. (2021). Emerging emulsifiers: Conceptual basis for the identification and rational design of peptides with surface activity. International Journal of Molecular Sciences, 22(9): 4615. https://doi.org/10.3390/ijms22094615
55. Rudke, C. R. M., Torres, T. M. S., Zielinski, A. A. F., Ferreira, S. R. S. (2024). Comparing green extraction methods for the recovery of protein-rich fraction from peach seeds (Prunus persica). Food Hydrocolloids, 153: 109991. https://doi.org/10.1016/j.tifs.2020.01.011
56. Sá, A. G. A., Moreno, Y. M. F., Carciofi, B. A. M. (2020). Plant proteins as high-quality nutritional source for human diet. Trends in Food Science & Technology, 97: 170-184. https://doi.org/10.1016/ j.tifs.2020.01.011
57. Santos, F. H., de Carvalho Oliveira, L., de Sousa Melo, D., Bakalis, S., Cristianini, M. (2024). Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties. Innovative Food Science & Emerging Technologies, 97: 103823. https://doi.org/10.1016/j.ifset.2024.103823
58. Sathe, S. K., Zaffran, V. D., Gupta, S., Li, T. (2018). Protein solubilization. Journal of the American Oil Chemists' Society, 95(8): 883-901. https://doi.org/10.1002/aocs.12058
59. Saricaoglu, F. T. (2020). Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins. International Journal of Biological Macromolecules, 144: 760-769. https://doi.org/10.1016/j.ijbiomac.2019.11.034
60. Savarino, G., Corsello, A., Corsello, G. (2021). Macronutrient balance and micronutrient amounts through growth and development. Italian journal of pediatrics, 47(1): 109. https://doi.org/10.1186/s13052-021-01061-0
61. Shah, H., Ahmed, L., Barry-Ryan, C. (2024). Ensuring compliance: A review of EU regulations and standards for incorporating legume and legume by-product proteins in food formulations. Heliyon, 10(21): e39821. http://dx.doi.org/ 10.1016/j.heliyon.2024.e39821
62. Shevkani, K., Sharma, P., Singh, B., Kaur, A., Singh, N. (2024). Structural, techno‐functional and nutraceutical properties of lentil proteins–a concise review. International Journal of Food Science & Technology, 59(10): 6875-6884. http://dx.doi.org/10.1111/ijfs.17491
63. Shinwari, K. J. (2021). Emerging technologies for the recovery of bioactive compounds from saffron species. Saffron, 143-182. https://doi.org/10.1016/B978-0-12-821219-6.00004-X
64. Sim, S. Y. J., Srv, A., Chiang, J. H., Henry, C. J. (2021). Plant proteins for future foods: A roadmap. Foods, 10(8): 1967. https://doi.org/ 10.3390/foods10081967
65. Srinivasu, S. R., Eligar, S. M. (2024). Physico-chemical and techno-functional characterization of quinoa bran protein concentrate. Journal of Cereal Science, 116: 103835. http://dx.doi.org/ 10.1016/j.jcs.2023.103835
66. Suárez-Hernández, M. F., Posada Ramirez, S. G., Castillo Cruz, D. D. C., Higuera Ciapara, I., Pacheco López, N. A., Herrera Pool, I. E., Ruiz-Ruiz, J. C. (2024). Effect of ıntegrated extraction techniques on the technofunctional and bioactive properties of Brosimum alicastrum Swartz proteins. Foods, 13(18): 2875. https://doi.org/ 10.3390/foods13182875
67. Tang, J., Yao, D., Xia, S., Cheong, L. Z., Tu, M. (2024). Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry. Food Chemistry: X, 23: 101540. https://doi.org/10.1016/ j.fochx.2024.101540
68. Thongkong, S., Klangpetch, W., Unban, K., Tangjaidee, P., Phimolsiripol, Y., Rachtanapun, P., Phongthai, S. (2023). Impacts of electroextraction using the pulsed electric field on properties of Rice bran protein. Foods, 12(4): 835. https://doi.org/10.3390/foods12040835
69. Varghese, T., Pare, A. (2019). Effect of microwave assisted extraction on yield and protein characteristics of soymilk. Journal of Food Engineering, 262: 92-99. https://doi.org/10.1016/ j.jfoodeng.2019.05.020
70. Vogelsang-O’Dwyer, M., Sahin, A. W., Arendt, E. K., Zannini, E. (2022). Enzymatic hydrolysis of pulse proteins as a tool to improve techno-functional properties. Foods, 11(9): 1307. https://doi.org/10.3390/foods11091307
71. Yusoff, I. M., Taher, Z. M., Rahmat, Z., Chua, L. S. (2022). A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. Food research international, 157: 111268. https://doi.org/10.1016/j.foodres.2022.111268
72. Zhang, L., Wang, L. J., Jiang, W., Qian, J. Y. (2017). Effect of pulsed electric field on functional and structural properties of canola protein by pretreating seeds to elevate oil yield. Lwt, 84: 73-81. https://doi.org/10.1016/ j.lwt.2017.05.048
73. Zhang, X., Wang, Q., Liu, Z., Zhi, L., Jiao, B., Hu, H., Shi, A. (2023). Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications. Food Hydrocolloids, 144: 109008. https://doi.org/10.1016/ j.foodhyd.2023.109008
74. Wang, Q., Wang, Y., Huang, M., Hayat, K., Kurtz, N. C., Wu, X., Zheng, F. (2021). Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties. Ultrasonics Sonochemistry, 80: 105789. https://doi.org/10.1016/ j.ultsonch.2021.105789