Screening of various raw materials and their protein concentrates: focus on alkaline extraction yields and physicochemical characterizations

Özsoy B., Yay C., Yellice A., Bıyıklı B., Karaalioğlu O., GÜNEŞER O., ...More

European Food Research and Technology, 2025 (SCI-Expanded, Scopus) identifier

  • Publication Type: Article / Article
  • Publication Date: 2025
  • Doi Number: 10.1007/s00217-025-04894-9
  • Journal Name: European Food Research and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Keywords: Alkaline extraction, Color properties, Molecular weight distribution, Solubility, Volatile organic compounds
  • Uşak University Affiliated: Yes

Abstract

This study comprehensively evaluated protein concentrates (PCs) obtained from diverse raw materials, including pulses, industrial by-products, and microalgal biomass, using a standardized alkaline extraction-isoelectric precipitation method. The extraction yield was highest for cold-pressed hazelnut cake (25.6%), while pea flour showed the highest protein recovery yield (77%). All PCs exhibited purities above 62%, except for microalgal PCs (~ 57%). Spirulina biomass and sunflower meal PCs demonstrated superior solubility (> 90%) across a wide pH range (7–11). The amino acid profiles of the PCs were generally well-balanced, with the exception of low lysine and methionine levels. Notably, the PC from Schizochytrium biomass showed great potential in this regard. Aldehydes were the predominant volatile organic compounds in all PCs, particularly in pulse-based PCs. These findings provide valuable insights into the yield, purity, and functional properties of PCs from various sources, highlighting the potential of microalgal biomass and industrial by-products as sustainable protein sources for food applications.