EXTRACTION AND ISOLATION METHOD OF GREEN BIOMASS-BASED PROTEIN

Abstract

Konsumsi protein secara global terus meningkat. Sebagian besar kebutuhan protein dipenuhi dengan mengkonsumsi daging hewan ternak, ikan, serangga, sayuran, sel tunggal, dan biomassa tumbuhan hijau. Biomassa hijau tumbuhan memiliki potensi untuk menjadi sumber protein baik secara kuantitas maupun kualitas. Hasil protein yang dihasilkan dari biomassa tumbuhan hijau bergantung pada teknologi yang digunakan, proses isolasi yang dipilih, dan tanaman spesifik dari mana biomassa tersebut berasal. Artikel ini menyajikan ulasan tentang berbagai proses fraksinasi untuk mengisolasi protein dari biomassa tumbuhan hijau berdasarkan temuan penelitian dan literatur terkait. Biomassa tumbuhan hijau diubah menjadi konsentrat protein melalui ekstraksi dan isolasi. Tahap seleksi meliputi pemilihan spesies tanaman, pemanenan, dan pengepresan. Beberapa teknik dapat melakukan pada tahap isolasi protein, termasuk koagulasi termal, microwave, fermentasi, ultrafiltrasi, isolasi CO₂ superkritis, pengendapan pH, gabungan asam termal, sentrifugasi, dan flokulan. Metode isolasi yang digunakan memengaruhi kuantitas dan kualitas konsentrat protein yang dihasilkan. Oleh karena itu, proses isolasi protein harus mempertimbangkan dampak suhu, pH, dan keberadaan zat lain, seperti gula, terhadap hasilnya.

The global consumption of protein continues to rise. Most protein requirements are met by consuming livestock, fish, insects, vegetables, single cells, and green plant biomass. Green plant biomass has the potential to be a source of protein in both quantity and quality. The yield of protein produced from green plant biomass is contingent upon the technology employed, the isolation process utilized, and the specific plant from which the biomass is derived. This article presents an overview of various fractionation processes for isolating green plant biomass proteins based on research findings and related literature. Green plant biomass is converted into a protein concentrate through extraction and isolation. The selection stage encompasses selecting plant species, harvesting, and pressing. Several techniques can carry out The protein isolation stage, including thermal coagulation, microwave, fermentation, ultrafiltration, supercritical CO₂ isolation, pH precipitation, combined acid thermal, centrifugation, and flocculant. The isolation method employed affects the quantity and quality of the protein concentrate produced. Consequently, the protein isolation process must consider the impact of temperature, pH, and the presence of other substances, such as sugar, on the outcome.