Sugar beet leaves for functional ingredients

Tenorio, Angélica Tamayo

doi:10.18174/409816

Cited by 3 publications

(1 citation statement)

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“…These values were obtained from whole leaves, including midribs and stems. When only extracting protein from leaf material, protein content increases to 21.6 wt% (Tamayo Tenorio (2017)). In the present study, only leaf material (from between the midribs) was used for the protein extraction and the dry matter content and up to 50% of the DW material consists of protein (Figure 9-B).…”

Section: Bca Analysismentioning

confidence: 99%

Proteins from plant based biomass: effects op post-harvest conditions on protein retention and quality : Part III (Sugar beet leaf harvest 2020)

Paillart¹,

Mensink²,

Vries³

et al. 2021

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This report is the follow-up of the exploration study concerning the potential impact of post-harvest technology on protein supply chains with special focus on the effects of post-harvest conditions on protein retention in sugar beet leaves. The research was performed independently by researchers from Wageningen Food & Biobased Research and funded by the Ministry of Agriculture, Nature and Food Safety through DFI-R&D budget, within the strategic WUR-KB theme of Healthy and Safe Food. The study has been divided into two main experiments: in a first part the effects of temperature and storage time on protein retention and on RuBisCo stability in sugar beet leaves were investigated. In a second experiment, the effect of big volume storage on temperature and RuBisCo retention was examined.In the first experiment, sugar beet leaves were stored at 1, 20, 30 and 45 °C and sampled after 0, 6, 24, 30, 48, 72 and 168 h. The protein content, measured absolutely with both BCA method and relatively on protein gel, was stable during the first part of the storage, i.e. the latent phase.Depending to storage temperature, a decline in total protein content and in RuBisCo stability was observed. Based on these results, it was concluded that sugar beet leave can be stored up to 168 hours at 1 °C without major effects in RuBisCo degradation. When sugar beet leaves were stored at 20 °C, loss of RuBisCo was initiated after 72 h of storage, 48 h at 30 °C and between 24 and 30 h when leaves were subjected to a temperature of 45 °C.In the second experiment, the effects of storing whole sugar beet leaf material in a big box at two temperature conditions was investigated. Sugar beet leaves were piled up in a big box to a height of 120 cm and left for 68 hours at 5 °C for the first box and at outside temperature for 24 hours followed by 44 hours at 20 °C for the second box. Each box was divided in 5 layers. Within each layer, temperature and gas contents were monitored over the complete storage period. At the end of this period and based on the temperature recordings, sugar beet leaves located at layers 30 and 120 cm at 5 °C and 0 cm, 30, 60, 90 and 120 cm at 20 °C were sampled for protein analysis. Protein extraction was done directly on both leaf material and juice extracted from 1 kg of raw leaf material. The first extraction method allowed comparison of protein content results to the first experiment and the second extraction method was comparable to standard extraction methods applied at industrial level.After 68 hours of storage (44 hours at 20 °C), a mild rise in temperature was observed at the centre of the box stored at 20 °C. The temperature recordings showed that the warmest spot was located at 60 cm depth (centre of the pile) and reached a maximum temperature of 31.9 °C for a short period of time (5.5 hours above 30 °C). Concerning the total protein content and RuBisCo stability analysis on samples extracted from the sugar beet leaf material, no significant difference between the two storage conditions (5 °C and 20 °C) and the di...

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Section: Bca Analysismentioning

confidence: 99%