Acta Scientific Biotechnology

Review Article Volume 3 Issue 1

Natural Proteins: Sources, Properties, Extraction Technique and its Future Aspects

Patel Charmi, Shah Dhrumi, Shukla Pooja, Meghani Sonali, Rathod Zalak R* and Saraf Meenu S

Department of Microbiology and Biotechnology, School of Science, Gujarat University, Ahmedabad, Gujarat, India

*Corresponding Author: Rathod Zalak R, Department of Microbiology and Biotechnology, School of Science, Gujarat University, Ahmedabad, Gujarat, India.

Received: December 28, 2021; Published: March 19, 2022

Abstract

Across the world, plant proteins are extensively incorporated as food source because it contains all the essential amino acids. On the other hand, animal proteins possess large protein content but do not have all the essential amino acids. In today’s era, microorganisms are altered for production of recombinant proteins by using recombinant DNA technology. Hence, plants, animals and microbial cells are used as good source of proteins. These proteins are extracted by using various techniques based on their physiochemical properties. Each protein has their own specific properties which make them unique from others. These properties are isoelectric point, solubility, optical activity, colloidal nature and many more. Based on these properties, different extraction methods were discovered like physical, chemical and enzymatic methods. Ammonium sulphate precipitation is popularly applied as protein precipitation procedure. Proteins are essential part of mostly all the industries like textile, paper and pulp, pharmaceutical, therapeutical, detergent, food and nutritional industries.

Keywords: Protein; Extraction; CHAPSO(3-[(3-cholamidopropyl) dimethylammonio]-2-Hydroxy-1-Propanesulfonate); Zwitter Ion; Precipitation; Ammonium Sulphate

References

  1. Bhaduri SAUMYA and Demchick PH. “Simple and rapid method for disruption of bacteria for protein studies”. Applied and Environmental Microbiology4 (1983): 941-943.
  2. Bhattacharjee JK. “Microorganisms as potential sources of food”. In Advances in Applied Microbiology13 (1970): 139-161.
  3. Cavazos A and Gonzalez de Mejia E. “Identification of bioactive peptides from cereal storage proteins and their potential role in prevention of chronic diseases”. Comprehensive Reviews in Food Science and Food Safety4 (2013): 364-380.
  4. Creighton TE. Proteins: structures and molecular properties. Macmillan (1993).
  5. De Jongh HH and Broersen K. “Application potential of food protein modification”. Advances in Chemical Engineering (2012): 135-182.
  6. Exercise SA. Disease Prevention: in “Exercise Physiology: Energy, Nutrition and Human Performance”. McArdle, WD, Katch, FI, Katch, VL (2001).
  7. Fleurence J. “Seaweed proteins: biochemical, nutritional aspects and potential uses”. Trends in Food Science and Technology1 (1999): 25-28.
  8. Furst P and Stehle P. “What are the essential elements needed for the determination of amino acid requirements in humans?” The Journal of Nutrition6 (2004): 1558S-1565S.
  9. García-Vaquero M and Hayes M. “Red and green macroalgae for fish and animal feed and human functional food development”. Food Reviews International1 (2016): 15-45.
  10. González LE., et al. “Biodiesel production based in microalgae: a biorefinery approach”. Natural Science07 (2015): 358.
  11. Grousseau E., et al. “Isopropanol production with engineered Cupriavidus necator as bioproduction platform”. Applied Microbiology and Biotechnology9 (2014): 4277-4290.
  12. Ha J., et al. “Comparative Analysis of Universal Protein Extraction Methodologies for Screening of Lipase Activity from Agricultural Products”. Catalysts7 (2021): 816.
  13. Harrison ST. “Bacterial cell disruption: a key unit operation in the recovery of intracellular products”. Biotechnology Advances2 (1991): 217-240.
  14. Henchion M., et al. “Future protein supply and demand: strategies and factors influencing a sustainable equilibrium”. Foods 7 (2017): 53.
  15. Joshi H and Jain V. “Novel method to rapidly and efficiently lyse Escherichia coli for the isolation of recombinant protein”. Analytical Biochemistry 528 (2017): 1-6.
  16. Journel M., et al. “Brain responses to high-protein diets”. Advances in Nutrition3 (2012): 322-329.
  17. Kapoor S., et al. “Protein engineering and its applications in food industry”. Critical Reviews in Food Science and Nutrition11 (2017): 2321-2329.
  18. Karimi S., et al. “Use of organic wastes and industrial by-products to produce filamentous fungi with potential as aqua-feed ingredients”. Sustainability9 (2018): 3296.
  19. Lang V., et al. “Satiating effect of proteins in healthy subjects: a comparison of egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten”. The American Journal of Clinical Nutrition6 (1998): 1197-1204.
  20. Lee CH. “A simple outline of methods for protein isolation and purification”. Endocrinology and Metabolism 1 (2017): 18-22.
  21. Liu P., et al. “Cofermentation of Bacillus licheniformis and Gluconobacter oxydans for chitin extraction from shrimp waste”. Biochemical Engineering Journal91 (2014): 10-15.
  22. Lonnie M., et al. “Protein for life: Review of optimal protein intake, sustainable dietary sources and the effect on appetite in ageing adults”. Nutrients3 (2018): 360.
  23. Marathe SJ., et al. “Enzyme-assisted extraction of bioactives”. In Food bioactives (2017): 171-201.
  24. Millward DJ. “The nutritional value of plant-based diets in relation to human amino acid and protein requirements”. Proceedings of the Nutrition Society2 (1999): 249-260.
  25. Nehete JY., et al. “Natural proteins: Sources, isolation, characterization and applications”. Pharmacognosy Reviews14 (2013): 107.
  26. Ravi RK., et al. “Assessment of microbial biomass for production of ecofriendly single-cell protein, bioenergy, and other useful products”. In Microbes in Land Use Change Management (2021): 267-284.
  27. Ritala A., et al. “Single cell protein-state-of-the-art, industrial landscape and patents 2001–2016”. Frontiers in Microbiology8 (2017): 2009.
  28. Sari YW., et al. “Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals”. Industrial Crops and Products43 (2013): 78-83.
  29. Sharma R., et al. “Coupling a detergent lysis/clean up methodology with intact protein fractionation for enhanced proteome characterization”. Journal of Proteome Research12 (2012): 6008-6018.
  30. Shehadul Islam M., et al. “A review on macroscale and microscale cell lysis methods”. Micromachines3 (2017): 83.
  31. Silva SV and Malcata FX. “Caseins as source of bioactive peptides”. International Dairy Journal1 (2005): 1-15.
  32. Smialowski P., et al. “Protein solubility: sequence-based prediction and experimental verification”. Bioinformatics19 (2007): 2536-2542.
  33. Song M., et al. “Association of animal and plant protein intake with all-cause and cause-specific mortality”. JAMA Internal Medicine10 (2016): 1453-1463.
  34. Taran M., et al. “Utilization of textile wastewater as carbon source by newly isolated Haloarcula sp. IRU1: optimization of conditions by Taguchi methodology”. Clean Technologies and Environmental Policy3 (2011): 535-538.
  35. Verbeke W., et al. “Challenges and prospects for consumer acceptance of cultured meat”. Journal of Integrative Agriculture2 (2015): 285-294.
  36. Vethathirri RS., et al. “Microbial community-based protein production from wastewater for animal feed applications”. Bioresource Technology 341 (2021): 125723.
  37. Vigani M., et al. “Food and feed products from micro-algae: Market opportunities and challenges for the EU”. Trends in Food Science and Technology1 (2015): 81-92.

Citation

Citation: Rathod Zalak R., et al. “Natural Proteins: Sources, Properties, Extraction Technique and its Future Aspects".Acta Scientific Biotechnology 3.1 (2022): 09-16.

Copyright

Copyright: © 2021 Rathod Zalak R., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate33%
Acceptance to publication20-30 days

Indexed In



News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is July 15, 2022.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US