pH shift extraction technique for plant proteins: A promising technique for sustainable development
Abstract
• An overview of the pH shift's impact on protein yield has been presented. • This includes the impact of pH change on the functional properties of proteins. • Effect of pH shift on the nutritional properties has been summarized. • Ultrasound-assisted alkaline extraction has been outlined. With the recognition of animal-derived foods as unhealthy and their association with climate change, researchers are increasingly focusing on plant-based protein as a sustainable alternative. Plant proteins offer versatile functional and dietary benefits, making them suitable for various food applications. This study investigates the influence of alkaline and acidic pH conditions on the extraction yield and the functional and nutritional properties of plant-based proteins. The primary sources of plant protein include cereals, legumes, and oilseeds, which can be used to address essential amino acid deficiencies through blending. Several methods have been employed for protein extraction from plant sources, such as salt extraction, microwave-assisted extraction, ultrasound-assisted extraction, and micellar precipitation. Among these techniques, the pH shift method stands out due to its non-thermal nature, sustainability, and cost-effectiveness. In this method, proteins are solubilized at alkaline pH and then precipitated at their isoelectric point, resulting in a collection of protein precipitate. It is crucial to optimize extraction techniques based on qualitative and quantitative analysis to…
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Reported protein contents, Osborne-type fractions, SDS-PAGE profiles, SEC/HPSEC distributions, DLS particle size, ζ-potential, FTIR/CD spectra, and fluorescence responses are all sensitive to extraction pH, solvent system, ionic strength, defatting, dilution, filtration, drying, and residual co-components.
“Reported protein contents, Osborne-type fractions, SDS-PAGE profiles, SEC/H PSEC distributions, DLS particle size, ζ -potential, FTIR/CD spectra, and fluorescence responses are all sensitive to extraction pH, solvent system, ionic strength, defatting, dilution, filtration, drying, and residual co-components”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Sultan et al., 2024
A treatment that improves solubility and molecular emulsification may weaken gel-network formation, whereas a treatment that promotes aggregation may impair interfacial adsorption but improve particle stabilization or gelation.
“For example, a treatment that improves solubility and molecular emulsification may weaken gel-network formation, whereas a treatment that promotes aggregation may impair interfacial adsorption but improve particle stabilization or gelation”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Sultan et al., 2024
Ingredient provenance and extraction history variables directly affect aggregation, ζ-potential and interfacial behavior, which underpin emulsion stability.
“These variables directly affect aggregation, ζ -potential and interfacial behavior, which underpin emulsion stability (Graziano et al., 2022; Sultan et al., 2024).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Sultan et al., 2024
Cites
Association of animal and plant protein intake with all-cause and cause-specific mortality.
Song, M., Fung, T. T., Hu, F. B., Willett, W. C., Longo, V. D., Chan, A. T., & Giovannucci, E. L. (2016) · JAMA Internal Medicine · doi:10.1001/jamainternmed.2016.4182 · Cited by 735 · see citing works
Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J.-B., Chen, B., & Rao, J. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109045 · Cited by 374 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Sultan, Z., Ashfaq, A., Jahan, K., Qadri, O. S., Younis, K., & Yousuf, O.
- Venue
- Energy Nexus
- Publisher
- Elsevier BV
- Published
- 2024-12
- Volume
- 16
- Pages
- 100329
- ISSN
- 2772-4271
- Cited by
- 29
- References
- 2
- Language
- en
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
