Isolation and Gelling Properties of Duckweed Protein Concentrate

Maaike Nieuwland; Peter Geerdink; Nicole P.E. Engelen-Smit; Ingrid M. Van Der Meer; Antoine H.P. America; Jurriaan J. Mes; Maarten Kootstra; Jolanda T.M.M. Henket; Wim J. Mulder

doi:10.1021/acsfoodscitech.1c00009

Isolation and Gelling Properties of Duckweed Protein Concentrate

Maaike Nieuwland^*, Peter Geerdink, Nicole P.E. Engelen-Smit, Ingrid M. Van Der Meer, Antoine H.P. America, Jurriaan J. Mes, Maarten Kootstra, Jolanda T.M.M. Henket, Wim J. Mulder

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

48 Citations (Scopus)

Abstract

An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized protocol, protein was isolated (protein yield 14.2%, RuBisCO yield 27%). The concentrate was off-white and contained 67.2% protein. The isolation procedure resulted in a large enrichment in RuBisCO (from 48% to 92%). Denaturation of duckweed protein concentrate was observed at 62 °C at pH 7, while heating at pH 4 did not show denaturation peaks. Solubility was good far from the iso-electric point and showed a minimum around pH 5. Gelling was better at pH 7 than at pH 4. At pH 7, duckweed gels were much stronger than soy and only slightly weaker compared to egg white protein, while at pH 4 duckweed gel strength was similar to soy and lower than egg white.

Original language	English
Pages (from-to)	908–916
Journal	ACS Food Science & Technology
Volume	1
Issue number	5
DOIs	https://doi.org/10.1021/acsfoodscitech.1c00009
Publication status	Published - 26 May 2021

Keywords

biorefinery
duckweed
gelation
novel protein sources
plant-based protein
protein isolation
RuBisCO
technical functionality protein concentrates

Access to Document

10.1021/acsfoodscitech.1c00009Licence: CC BY-NC-ND

https://edepot.wur.nl/548062Licence: CC BY-NC-ND

48 Citations
1 Article

De drijvende kracht van eendenkroos: Onderzoek naar nieuwe eiwitten
Nieuwland, M., Sept 2021, In: Voedingsindustrie : vakblad. 28, 6, p. 30-31
Research output: Contribution to journal › Article › Professional

Open Access

2 Finished

Water lentils (KB-39-007-004)
van der Meer, I. (Project Leader)
1/01/20 → 31/12/20
Project: LVVN project
DFI-19008 Grip op fenolen (KB-37-005-002)
Kootstra, M. (Project Leader)
1/01/19 → 31/12/21
Project: LVVN project

Cite this

@article{e4e1cf22df7c42bf99ac82100b9c3561,

title = "Isolation and Gelling Properties of Duckweed Protein Concentrate",

abstract = "An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized protocol, protein was isolated (protein yield 14.2%, RuBisCO yield 27%). The concentrate was off-white and contained 67.2% protein. The isolation procedure resulted in a large enrichment in RuBisCO (from 48% to 92%). Denaturation of duckweed protein concentrate was observed at 62 °C at pH 7, while heating at pH 4 did not show denaturation peaks. Solubility was good far from the iso-electric point and showed a minimum around pH 5. Gelling was better at pH 7 than at pH 4. At pH 7, duckweed gels were much stronger than soy and only slightly weaker compared to egg white protein, while at pH 4 duckweed gel strength was similar to soy and lower than egg white.",

keywords = "biorefinery, duckweed, gelation, novel protein sources, plant-based protein, protein isolation, RuBisCO, technical functionality protein concentrates",

author = "Maaike Nieuwland and Peter Geerdink and Engelen-Smit, {Nicole P.E.} and {Van Der Meer}, {Ingrid M.} and America, {Antoine H.P.} and Mes, {Jurriaan J.} and Maarten Kootstra and Henket, {Jolanda T.M.M.} and Mulder, {Wim J.}",

year = "2021",

month = may,

day = "26",

doi = "10.1021/acsfoodscitech.1c00009",

language = "English",

volume = "1",

pages = "908–916",

journal = "ACS Food Science & Technology",

issn = "2692-1944",

publisher = "American Chemical Society",

number = "5",

}

TY - JOUR

T1 - Isolation and Gelling Properties of Duckweed Protein Concentrate

AU - Nieuwland, Maaike

AU - Geerdink, Peter

AU - Engelen-Smit, Nicole P.E.

AU - Van Der Meer, Ingrid M.

AU - America, Antoine H.P.

AU - Mes, Jurriaan J.

AU - Kootstra, Maarten

AU - Henket, Jolanda T.M.M.

AU - Mulder, Wim J.

PY - 2021/5/26

Y1 - 2021/5/26

N2 - An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized protocol, protein was isolated (protein yield 14.2%, RuBisCO yield 27%). The concentrate was off-white and contained 67.2% protein. The isolation procedure resulted in a large enrichment in RuBisCO (from 48% to 92%). Denaturation of duckweed protein concentrate was observed at 62 °C at pH 7, while heating at pH 4 did not show denaturation peaks. Solubility was good far from the iso-electric point and showed a minimum around pH 5. Gelling was better at pH 7 than at pH 4. At pH 7, duckweed gels were much stronger than soy and only slightly weaker compared to egg white protein, while at pH 4 duckweed gel strength was similar to soy and lower than egg white.

AB - An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized protocol, protein was isolated (protein yield 14.2%, RuBisCO yield 27%). The concentrate was off-white and contained 67.2% protein. The isolation procedure resulted in a large enrichment in RuBisCO (from 48% to 92%). Denaturation of duckweed protein concentrate was observed at 62 °C at pH 7, while heating at pH 4 did not show denaturation peaks. Solubility was good far from the iso-electric point and showed a minimum around pH 5. Gelling was better at pH 7 than at pH 4. At pH 7, duckweed gels were much stronger than soy and only slightly weaker compared to egg white protein, while at pH 4 duckweed gel strength was similar to soy and lower than egg white.

KW - biorefinery

KW - duckweed

KW - gelation

KW - novel protein sources

KW - plant-based protein

KW - protein isolation

KW - RuBisCO

KW - technical functionality protein concentrates

U2 - 10.1021/acsfoodscitech.1c00009

DO - 10.1021/acsfoodscitech.1c00009

M3 - Article

SN - 2692-1944

VL - 1

SP - 908

EP - 916

JO - ACS Food Science & Technology

JF - ACS Food Science & Technology

IS - 5

ER -

Isolation and Gelling Properties of Duckweed Protein Concentrate

Abstract

Keywords

Access to Document

Fingerprint

Research output

De drijvende kracht van eendenkroos: Onderzoek naar nieuwe eiwitten

Projects

Water lentils (KB-39-007-004)

DFI-19008 Grip op fenolen (KB-37-005-002)

Cite this