RuBisCO as a protein source for potential food applications: A review. (1st September 2023)

• Record Type: Journal Article
• Authors: Grácio, Madalena; Oliveira, Sabrina; Lima, Ana; Boavida Ferreira, Ricardo
• Is Part Of: Food chemistry. Volume 419(2023)
• Publication Date: 2023-09-01
• Subjects: Plant-based -- RuBisCO -- Non-allergenic -- Complete protein -- Bioactive compounds -- Sustainability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135993
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: RuBisCO is an abundant plant-based, non-allergenic and readily digested protein. RuBisCO has a composition approaching that of the ideal protein as defined by FAO. RuBisCO has excellent functional properties and is precursor to many bioactive peptides. Existing cost-effective, large-scale RuBisCO purification methods present serious drawbacks. Due to its unique features, development of methods for RuBisCO large-scale isolation is awaited. 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.