Abstract
Due to the increase of world population, the demand for protein of animal origin is expected to double by 2050. However, the production of animal (meat, fish, and dairy) products has been associated to negative environmental impacts. This issue joined to new consumer trends towards healthy diets, has increased the search for plant protein sources as alternatives in food applications because of their high availability and low environmental impact. The efficient extraction of plant valuable proteins through suitable, cost-affordable, and sustainable technologies is desirable to comply with the progressively more stringent environmental, health, and safety regulations. This chapter aims to describe the recent developments on the extraction of plant proteins using an advanced green extraction technology such as microwaves, a cell disruptive technique that is proven to be more efficient with respect to protein recovery and producing minimal environmental impact. This chapter will overview the basic principles of microwave extraction, operating parameters, types of equipment that are available, advantages and limitations when compared to other traditional protein extraction techniques. Moreover, the impact of the technology on the protein recovery for different sources (cereals, oilseeds, pulses, algae, agro-industry by-products) will be summarized. Finally, the level of readiness for industrial application and research avenues will be proposed.
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Abbreviations
- 2-HEAA:
-
2-hydroxyethylammonium acetate
- 2-HEAF:
-
2-hydroxyethylammonium formate
- ATP:
-
aqueous two-phase systems
- EAA:
-
essential amino acids
- HPMAE:
-
high-pressure microwave-assisted extraction
- IL:
-
ionic liquids
- MAE:
-
microwave-assisted extraction
- NEAA:
-
non-essential amino acids
- PEG:
-
polyethylene glycol
- RSM:
-
response surface methodology
- TPP:
-
three phase partitioning
- UMAE:
-
ultrasound microwave-assisted extraction.
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Acknowledgments
This research was supported by European Regional Development Fund (ERDF)/Ministry of Science, Innovation and Universities-State Agency of Research (AEI/Spain and ERDF/UE), grant number AGL2017-83718-R.
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PeƱas, E., Hernandez-Ledesma, B., Martinez-Villaluenga, C. (2023). Microwave-Assisted Extraction of Plant Proteins. In: HernĆ”ndez-Ćlvarez, A.J., Mondor, M., Nosworthy, M.G. (eds) Green Protein Processing Technologies from Plants. Springer, Cham. https://doi.org/10.1007/978-3-031-16968-7_9
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