Treatment with Supercritical CO2 Reduces Off-Flavour of White Alfalfa Protein Concentrate

Mikkel Hansen, Timothy John Hobley, Peter Ruhdal Jensen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

White alfalfa protein concentrate from alfalfa (Medicago sativa) is a promising substitute for milk and egg protein due to its functionality. However, it contains many unwanted flavours that limits the amount that can be added to a food without affecting its taste negatively. In this paper, we have demonstrated a simple method for the extraction of white alfalfa protein concentrate followed by a treatment with supercritical CO2. Two concentrates were produced at lab scale and pilot scale, with yields of 0.012 g (lab scale) and 0.08 g (pilot scale), of protein per g of total protein introduced into the process. The solubility of the protein produced at lab scale and pilot scale was approximately 30% and 15%, respectively. By treating the protein concentrate at 220 bar and 45 degrees C for 75 min with supercritical CO2, off-flavours were lowered. The treatment did not decrease the digestibility or alter the functionality of white alfalfa protein concentrate when it was used to substitute egg in chocolate muffins and egg white in meringues.
Original languageEnglish
Article number845
JournalFoods
Volume12
Issue number4
Number of pages17
ISSN2304-8158
DOIs
Publication statusPublished - 2023

Keywords

  • Green protein
  • White protein
  • Sustainable foods
  • Supercritical CO2
  • SFE

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