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Advisor(s)
Abstract(s)
RuBisCO is a complete protein, widely abundant and recognized as ideal for human consumption. Further, its
biochemical composition, organoleptic and physical features mean RuBisCO has potential as a nutritionally
beneficial food additive. Nonetheless, despite growing plant-based market trends, there is a lack of information
about the applications of this protein. Here, we explored the biochemical features of RuBisCO as a potential food
additive and compared it with other plant protein sources currently available. We describe potential advantages,
including nutritional content, digestibility, non-allergenicity and, potential bioactivities. Despite the lack of
industrial procedures for RuBisCO purification, a growing number of novel methods are emerging, justifying
discussion of their feasibilities. Overall, this information can help both researchers and industry to review the use
RuBisCO as a sustainable source of protein for plant-based food products or formulation of novel functional
foods.
Description
Keywords
Plant-based RuBisCO Non-allergenic Complete protein Bioactive compounds Sustainability
Pedagogical Context
Citation
Grácio, Madalena, et al. “RuBisCO as a Protein Source for Potential Food Applications: A Review.” Food Chemistry, vol. 419, Sept. 2023, p. 135993
Publisher
Elsevier