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Rubisco Protein Extraction from Tomato Leaves for Food Products

Date:6 Dec 2024

Country: Netherlands

Plant Name:

    Tomato

Residue Name:

    Leaves

End Products

Food

Proteins for food products

Application

  • Sustainable Protein Source: The extracted Rubisco protein can be used to create plant-based proteins for food products, such as meat and dairy substitutes, contributing to a more sustainable food supply.

Description

Researchers at Wageningen University developed a method to extract high-value Rubisco protein from tomato leaves, a major residue in greenhouse horticulture. This process filters out toxins and creates a pure, sustainable protein powder. The technology could be applied to other crop residues, promoting a plant-based diet and sustainable food production. Scaling this up could help meet global protein demand while reducing waste in agriculture.

 

Pathway Description:

The method used in this project is based on a protein extraction process developed for sugar beet leaves, specifically a selective extraction technique that isolates Rubisco protein by filtering out smaller components, including toxins. This involves using filtration and precipitation steps to separate Rubisco from the rest of the leaf material, resulting in a high-quality, toxin-free protein powder suitable for food applications.

Source: Know More...

Tags: Plant Based ProtienSustainable ProteinWaste To Protein

End Products

Food

Proteins for food products

Feedstock

Types of Feedstock

Secondary agricultural residue

Name

Tomato Leaves

Form

Solid (leaves)

Commercials

Low-cost; currently used as fertilizer/compost

Logistics

Sourced from greenhouse horticulture waste

Characteristics

High Rubisco protein content

Pathways

Chemical

Precipitation

Mechanical

Filtration

Stakeholders

Educational Institution

Wageningen University