Sugar beet leaves as a source of functional protein

Abstract

In current sugar beet cultivation, about 40 t/ha of sugar beet leaves are left on the field as a source of minerals. However, these leaves also contain about 1–3% protein, including the highly functional Rubisco. It is a technical challenge to isolate this protein from sugar beet leaves, but its sourcing fits in the current market trend towards more plant based protein and sustainability. This paper describes the extraction process as well as its gel forming capability, as one of its most promising functionalities. The excellent gelation properties of this protein make it a highly attractive ingredient in meat alternatives and as an egg-white replacer in many other applications. This paper explores the potential of sugar beet leaves as source for functional protein extraction.