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AuthorNawaz, Adil Malik
AuthorKasote, Deepak
AuthorUllah, Najeeb
AuthorUsman, Kamal
AuthorAlsafran, Mohammed
Available date2024-05-19T03:44:24Z
Publication Date2024-05-13
Publication NameFrontiers in Sustainable Food Systems
Identifierhttp://dx.doi.org/10.3389/fsufs.2024.1389309
CitationNawaz MA, Kasote DM, Ullah N, Usman K and Alsafran M (2024) RuBisCO: a sustainable protein ingredient for plant-based foods. Front. Sustain. Food Syst. 8:1389309. doi: 10.3389/fsufs.2024.1389309
URIhttp://hdl.handle.net/10576/55065
AbstractRibulose bisphosphate carboxylase/oxygenase (RuBisCO), is a widely available plant protein receiving great interest because of its nutritional and functional properties. It can be a valuable source of protein for vegetarians. However, it has not received commercial significance due to the lack of a streamlined extraction process at the industrial scale, including its potential health benefits. In this review, we have summarized the literature on the biochemical characteristics of RuBisCO and compared its nutritional value with other plant proteins, as well as highlighted its digestibility, allergic traits, and potential health benefits. Moreover, the existing literature on the extraction of RuBisCO, associated challenges in industrial-scale RuBisCO purification, and recent innovations that occurred in this context are compiled. We believe this review will provide insights into RuBisCO’s nutritional value and techno-functionality. Altogether, RuBisCO can be a sustainable source of protein in the future, especially for vegetarians.
Languageen
PublisherFrontiers Media
Subjectleaf protein
RuBisCO
sustainability
food processing
nutritional value
functional properties
TitleRuBisCO: a sustainable protein ingredient for plant-based foods
TypeArticle Review
Volume Number8
ESSN2571-581X
dc.accessType Open Access


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