Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates
Anneke H. Martin, Oscar Castellani, Govardus A. H. de Jong, Lionel Bovetto, Christophe Schmitt
Journal of the Science of Food and Agriculture
Abstract
RuBisCO showed comparable or superior functional properties to those of currently used whey and soy protein isolates. These results highlight the high potential of sugar beet leaf protein isolate as a nutritious and functional food ingredient to face global food security and protein supply. © 2018 Society of Chemical Industry.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
sugar beet leaf protein isolate has high potential as a nutritious and functional food ingredient
“These results highlight the high potential of sugar beet leaf protein isolate as a nutritious and functional food ingredient to face global food security and protein supply.”
RuBisCO protein isolate showed comparable or superior functional properties
“RuBisCO showed comparable or superior functional properties to those of currently used whey and soy protein isolates.”