Leaf Protein Concentrate: A Prospective Ingredient for the Food Industry
Teti Estiasih1,2,*, Firman Jaya2,3, Dego Yusa Ali1,2, Kgs Ahmadi4

1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
2 Study Center for Local Food Development, Universitas Brawijaya
3 Faculty of Animal Science, Universitas Brawijaya
4 Department of Agro-industrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi University
*Email: teties[at]ub.ac.id

Abstract

Leaves are abundant plant organs with potential for use as food and feed, as well as a valuable source of nutrients such as protein, starch, fiber, fat, minerals, and pigments. Some leaves are rich in protein, which has the potential to be used as a raw material for protein concentrates. Several methods have been developed to extract protein from leaves to produce leaf protein concentrates. Common methods for protein separation include a combination of alkali extraction and isoelectric precipitation, and thermal coagulation. Several new technologies have been evaluated to aid protein extraction from leaves, such as ultrasound. Leaf protein concentrates exhibit good protein quality and moderate protein bioavailability, with methionine being a common limiting essential amino acid. The functional properties of leaf protein concentrates are influenced by the preparation method and plant species. A challenge in this extraction is the complex leaf matrix, particularly its structural integrity built by polysaccharides. Residual pigments, particularly chlorophyll, are present in leaf protein concentrates and can affect the appearance of the final formulated product. However, leaf protein concentrates are a promising ingredient for the food industry due to their natural abundance and affordability.

Keywords: food ingredient, functional properties, isoelectric precipitation, protein quality, thermal coagulation

Topic: Food science and biotechnology