RuBisCo protein extraction methods
Hello everyone, We are developing a a method to extract RuBisCo protein from leaves. We want to know What is the industrial feasible method to extract the protein How could we dechlorophyllise the leaf protein. Please provide reference of an expert if you know
The most common industrial method for extracting RuBisCo protein from leaves is through the use of aqueous extraction, often combined with centrifugation to separate the protein from other cellular components.
To dechlorophyllize the leaf protein, one method is to use aqueous or organic solvent extraction, followed by centrifugation and chromatography to separate the chlorophyll from the protein. Another method is to use a method called acid or alkali treatment.
One expert in the field of RuBisCo protein extraction is Dr. Julian Eaton-Rye from the University of Western Ontario. He has published several articles on the topic, including “Methods for isolation and characterization of ribulose-1,5-bisphosphate carboxylase/oxygenase” (Assessment of the trophic state of a hypersaline-carbonatic environment: Vermelha Lagoon (Brazil) - PMC)
have been trying to develop a plant based yogurt from millet, brown rice, cashew and coconut cream. It tastes great. However I find my self facing some issues with the culture. I went for S. thermophillus, L. acidophillus, L. bulgaricus and L. planterum. The product tastes good sour just like yogurt but it wont set. The consistency will be that of a smoothie. I know from the taste it is fermenting and tastes as good as dairy yogurt with the optimum sourness but I cant understand why it wont set. I am Innoculating the culture at room temperature (35-38 degree C). Tried setting it for 8,10,12,14,16,18 and even 24 hours. It will not set. Using 1 gm of the whole mix (.25 gm each culture) for 1 litre batch. Any guidance please ?
There are a few potential reasons why your plant-based yogurt is not setting.
One possibility is that the types and amounts of carbohydrates in the millet, brown rice, cashew, and coconut cream base may not be providing enough food for the bacteria to produce the thickening agents (such as exopolysaccharides) that are responsible for yogurt’s characteristic texture.
Another possibility is that the temperature at which you are incubating the yogurt may be too high or too low for the culture to effectively thicken the mixture. S. thermophillus and L. acidophillus perform best at around 42-45°C, while L. bulgaricus and L. plantarum are best at around 37-40°C.
Additionally, the amount of culture you are using may not be sufficient to ferment the large batch of milk. It is possible to try to increase the amount of culture being used or increasing the incubation time.
You might also want to consider adding thickeners such as pectin, guar gum or xanthan gum to increase the viscosity of the yogurt.
I would recommend consulting with experts in the field such as food scientists, dairy technologists or fermentation scientists for more detailed guidance on how to improve your plant-based yogurt recipe.
