Publication
RuBisCO as a protein source for potential food applications: A review
| dc.contributor.author | Grácio, Madalena | |
| dc.contributor.author | Oliveira, Sabrina | |
| dc.contributor.author | Lima, Ana | |
| dc.contributor.author | Ferreira, Ricardo Boavida | |
| dc.date.accessioned | 2024-07-09T15:20:02Z | |
| dc.date.available | 2024-07-09T15:20:02Z | |
| dc.date.issued | 2023-09 | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Grácio, Madalena, et al. “RuBisCO as a Protein Source for Potential Food Applications: A Review.” Food Chemistry, vol. 419, Sept. 2023, p. 135993 | pt_PT |
| dc.identifier.doi | 10.1016/j.foodchem.2023.135993 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.5/31254 | |
| dc.language.iso | eng | pt_PT |
| dc.publisher | Elsevier | pt_PT |
| dc.relation.publisherversion | www.elsevier.com/locate/foodchem | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Plant-based | pt_PT |
| dc.subject | RuBisCO | pt_PT |
| dc.subject | Non-allergenic | pt_PT |
| dc.subject | Complete protein | pt_PT |
| dc.subject | Bioactive compounds | pt_PT |
| dc.subject | Sustainability | pt_PT |
| dc.title | RuBisCO as a protein source for potential food applications: A review | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.startPage | 135993 | pt_PT |
| oaire.citation.title | Food Chemistry | pt_PT |
| oaire.citation.volume | 419 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |