Isolation and Gelling Properties of Duckweed Protein Concentrate
2021
Nieuwland, Maaike | Geerdink, Peter | Engelen-Smit, Nicole P.E. | Van Der Meer, Ingrid M. | America, Antoine H.P. | Mes, Jurriaan J. | Kootstra, Maarten | Henket, Jolanda T.M.M. | Mulder, Wim J.
An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized protocol, protein was isolated (protein yield 14.2%, RuBisCO yield 27%). The concentrate was off-white and contained 67.2% protein. The isolation procedure resulted in a large enrichment in RuBisCO (from 48% to 92%). Denaturation of duckweed protein concentrate was observed at 62 °C at pH 7, while heating at pH 4 did not show denaturation peaks. Solubility was good far from the iso-electric point and showed a minimum around pH 5. Gelling was better at pH 7 than at pH 4. At pH 7, duckweed gels were much stronger than soy and only slightly weaker compared to egg white protein, while at pH 4 duckweed gel strength was similar to soy and lower than egg white.
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