Food Proteins Research Articles

ЭФФЕКТИВНОСТЬ БИОКОНВЕРСИИ ПИТАТЕЛЬНЫХ ВЕЩЕСТВ И ЭНЕРГИИ КОРМА В МЯСНУЮ ПРОДУКЦИЮ БАРАНЧИКАМИ РАЗНОГО ГЕНОТИПА

The purpose of the study is to determine the influence of the genotype of rams on the efficiency of transformation of protein and energy of the feed ration by purebred young animals of the Romanov breed (Group I), its crosses with the Edilbaevskaya breed of the first generation 1/2 Romanovskaya × 1/2 Edilbay (II group) and the second generation 1/4 Romanovskaya × 1/4 Edilbay – ( Group III) in food protein and energy of meat products. Crossbreeds of groups II and III were distinguished by less crude protein consumption per 1 kg of live weight gain than peers of group I – by 15.9 (1.62 %) and 33.5 g (3.48 %) and energy by 3.64 (4.23 %) and 4.89 mJ (5.77 %). An advantage was noted for crosses of groups II and III in terms of the weight of edible parts of the carcass, which amounted to 5.05 (36.89 %) and 6.79 kg (49.60 %). Purebred rams of group I were inferior to crossbred young animals of groups II and III in terms of protein content in the edible part of the carcass by 0.86 (31.62 %) and 1.15 kg (42.28 %), respectively, extractable fat – by 0.82 (66.13 %) and 1.25 kg (100.8 %), energy – by 46.54 (49.01 %) and 68.30 mJ (71.93 %). All this determined the advantage of crossbred rams of groups II and III in terms of the yield of nutrients, edible parts of the carcass and energy per 1 kg of pre-slaughter live weight. For protein, this advantage was 2.49 (3.53 %) and 4.32 g (6.12 %), extractable fat – 9.86 (30.65 %) and 16.01 g (49.77 %), energy – 0.59 (23.98 %) and 0.70 mJ (28.45 %). The advantage of crossbred young animals of groups II and III in terms of the protein bioconversion coefficient was established, which was 0.26 and 0.65 % for protein, 0.21 and 0.40 % for energy, respectively. The leading position in all indicators was noted for crossbreeds of the second generation of group III.

Cold-set, crosslinker-free wood adhesives: A comparative study of ultrasound-extracted duck feather keratin and traditional food proteins

This study investigates the potential of keratin, a waste from duck feathers, as a sustainable alternative for wood adhesive applications. Keratin was extracted by sonochemical hydrolysis, a green and innovative method. Keratin was compared in its properties with casein, soybean, and pea proteins, three of the most studied proteins, as alternative eco-friendly materials to petroleum-derived products. However, these proteins remain used in the food industry. Protein-based adhesives were activated with sodium and calcium hydroxide. A comprehensive analysis was also conducted to study the influence of solid content, alkali, pH, viscosity, polarity, and structural composition of adhesives on their mechanical properties. The thermal properties of proteins and adhesives and the effects of post-alkaline treatment on protein secondary structure, crosslinking, and water resistance were studied. The key finding is that keratin shows potential as an eco-friendly adhesive, with tensile shear strength tests on beech wood meeting European standards. In addition, it showed superior water resistance due to its effective crosslinking ability compared to other food-derived proteins. The results position keratin as a feasible replacement for food-derived and formaldehyde-based adhesives, offering a sustainable option for interior wood applications and presenting an environmentally friendly solution with appropriate performance.

Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications.

Many food proteins can be assembled into nanofibrils under pH conditions far from the isoelectric point and with a low ionic strength by heating them for a long period. These food protein nanofibrils (FPN) have outstanding functional and biological properties and are considered sustainable biomaterials in many fields. In this study, we review the recent developments in FPN gels and introduce the key factors in promoting food protein self-assembly in order to create functional gels. The major variables discussed are the morphology of nanofibrils, protein concentration, heating time, and the type and concentration of salts. We also highlight current advances in the formation and properties of different types of FPN gels. In addition, the various applications of FPN gels in bioactive and nutrient delivery, adsorbents for CO2 and toxic pollutants, cell scaffolding biomaterials, biosensors, and others are introduced and discussed.

Impact of organic and nanoparticle-selenium fortified larval weaning diet on survival, growth, gastrointestinal, and (GPx) activity of European Sea Bass (Dicentrarchus labrax) Larvae

The study involved three groups of six broodstock with a 1:1 male-to-female ratio. They were injected with 13 µg/kg LHRHa to stimulate spawning. We fed the broodstock three diets: a control diet without selenium, a diet containing 0.3 mg of nano-selenium /kg (N-Se), and a diet containing 4 mg of organic selenium /kg (O-Se). The broodstock diet consisted of equal parts of dry feed (45% protein), sardines, and squid. After being laid, the eggs were obtained from the collection ponds at the General Authority for Fisheries Development's fish hatchery and incubated until hatching. The larvae were given a micro diet containing 51.7% crude protein and live food (Rotifer and Artemia). Rotifer density increased from 5/ml to 15/ml by day 22 dph, Artemia nauplii increased from 0.2 to 4 ind./ml, from 7 to 35 dph then decreased to 0 at 55 dph, and micro-diets increased from 100-200 µ at 16 dph to 200-400 µ at 23-40 dph to 300-500 µ at 55 dph, and 500-1000 µ until the experiment ended. Three different diets in three replicates were tested: A micro diet free of selenium as a control diet (C), A micro diet with 0.3 mg of nano selenium (N-Se) kg-1, and A micro diet supplemented with organic selenium 4 mg (O-Se). Each group was taken from the three Broodstock groups respectively. Sixteen days after hatching, the three experimental micro diets were introduced to the larvae and continued for 76 days post-hatch. Larvae (260,000 per tank) were placed in fiberglass tanks with 4 m3 of water at a temperature of 19±2°C for optimal conditions. The larvae fed the N-Se diet had significantly better survival rates (75.0 ± 1.2 %), final body weight (240.0 ± 5.8 mg), weight gain (239.00 ± 5.8 mg), average daily gain (3.98±0.1mg), total length (39.0±0.06 mm), specific growth rate (9.133±0.04 %/day), feed intake (471.67±0.01 mg), and better feed conversion ratio (1.97±0.01) than the other groups (P < 0.05). The group provided with N-Se also had the highest levels of glutathione peroxidase enzyme (GPx) content in the whole larval body, whereas the control diet without Se supplementation recorded the lowest value of (14.8 ± 0.1 U/mg protein). The number and length of folds in the stomach and esophagus of sea bass post-larvae fed on diets fortified with selenium in both forms, nanoparticles or organic, showed a significant (P < 0.05) enhancement on the larval gastrointestinal (GI) tract. Moreover, selenium has an anti-inflammatory action in sea bass post-larvae. This study concluded that using N-Se as an antioxidant supports the growth and survival of European seabass D. labrax, gastrointestinal development and antioxidant efficacy during critical weaning.

Harvesting insect pests for animal feed: potential to capture an unexploited resource.

The demand for animal protein grows as the human population increases. Technological and genetic advances in traditional animal agriculture will not produce enough protein to meet future needs without significant innovations such as the use of insects as protein sources. Insect farming is growing insects, whereas insect harvesting is collecting insects from their natural habitats to produce high-quality protein for animal feed or human food. Intensive agricultural environments produce tremendous quantities of pestiferous insects and with the right harvest technologies these insects can be used as a protein supplement in traditional animal daily rations. An avenue to exploit these insects is to use traps such as the United States Department of Agriculture-Biomass Harvest Trap (USDA-BHT) to efficiently attract, harvest, and store insects from naturally abundant agricultural settings. The modular design allows for a low cost, easy to build and fix device that is user friendly and has customizable attractants to target various pest species. Although insect harvesting faces substantial challenges, including insect biomass quantity, seasonal abundance and preservation, food safety, and economic and nutritional evaluation, the potential for utilizing these pests for protein shows tremendous promise. In this forum, insect harvesting is discussed, including its potential, limitations, challenges, and research needs. In addition, the use of a mass trapping device is discussed as a tool to increase the biomass of insects collected from the environment.

Substituting Animal Protein Foods With Plant Protein Foods Influences Vitamin B12 and Folate Statuses in a Multiethnic Asian Population

Substituting Animal Protein Foods With Plant Protein Foods Influences Vitamin B12 and Folate Statuses in a Multiethnic Asian Population

Nutritional Assessment of Protein and Sodium Contents in Commercial Senior-Friendly Foods.

The purpose of this study was to evaluate the nutritional adequacy of senior-friendly foods sold in Korea, focusing on protein and sodium. This study examined the nutritional content of 170 products with nutritional labels that were sold in online stores in Korea and categorized the products into 93 staple foods (cooked rice, porridge, and mousse) and 77 side-dish and snack foods (braized·steam·roast products, broth, sauces, and snacks). Then, the adequacy of the nutritional content of these foods, focusing on protein and sodium, was evaluated according to product type. The 93 staple products and 77 side-dish products had average serving sizes of 163.27 g and 127.92 g, prices of $3.25 and $2.72, and energy contents of 295.25 kcal and 141.95 kcal, respectively. For staple foods, the energy content was significantly greater in cooked rice, but the protein content and index of nutrition quality (INQ) were significantly greater in mousse. There were no significant differences in sodium content or contribution to adequate intake (AI) by product type, but the sodium INQ was significantly greater in the mousse and porridge. For side-dish foods and snack products, the protein content, contribution to the recommended intake, and INQ were all significantly greater for the braized·steam·roast products. Sauces and braized·steam·roast products were significantly higher in sodium content and contribution to the AI, while broth was significantly higher in sodium INQ. These findings can be used to guide proper product selection and nutritional management that considers the health characteristics of health-vulnerable and elderly people.

Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties

In food systems, proteins and polyphenols typically coexist in a non-covalent manner. However, the inherent rigid structure of proteins may hinder the binding sites of polyphenols, thereby limiting the strength of their interaction. In the study, magnetic field (MF) treatment was used to enhance non-covalent interactions between coconut globulin (CG) and tannic acid (TA) to improve protein flexibility, enhancing their functional properties without causing oxidation of polyphenols. Based on protein structure results, the interaction between CG and TA caused protein structure to unfold, exposing hydrophobic groups. Treatment with a MF, particularly at 3 mT, further promoted protein unfolding, as evidenced by a decrease in α-helix structure and an increase in coil random. These structural transformations led to the exposure of the internal binding site bound to TA and strengthening the CG-TA interaction (polyphenol binding degree increased from 62.3 to 68.2%). The characterization of molecular forces indicated that MF treatment strengthened hydrogen bonding-dominated non-covalent interactions between CG and TA, leading to improved molecular flexibility of the protein. Specifically, at a MF treatment at 3 mT, CG-TA colloidal particles with small size and high surface hydrophobicity exhibited optimal interfacial activity and wettability (as evidenced by a three-phase contact angle of 89.0°). Consequently, CG-TA-stabilized high internal phase Pickering emulsions (HIPPEs) with uniform droplets and dense gel networks at 3 mT. Furthermore, the utilization of HIPPEs in 3D printing resulted in consistent geometric shapes, uniform surface textures, and distinct printed layers, demonstrating superior printing stability. As a result, MF treatment at 3 mT was identified as the most favorable. This research provides novel insights into how proteins and polyphenols interact, thereby enabling natural proteins to be utilized in a variety of food applications.

Physicochemical change and sensory quality profile of koji fermented-sorghum during the fermentation process using Aspergillus oryzae culture.

Abstract Sorghum although rich in nutrients is known to have a low digestibility rate which hinders their usage. In this research, sorghum was subjected to koji fermentation to increase its digestibility rate. Koji fermentation, which utilizes the Aspergillus oryzae mold, is known for its ability to hydrolyze carbohydrates and protein in food products. Three different boiling times (5 minutes, 10 minutes, and 20 minutes) and three different fermentation times (2 days, 4 days, and 8 days) fermentation were done and the digestibility rate will be expressed as the reduced sugar content, total soluble protein content, and degree of hydrolysis. The result showed that sorghum boiled for 20 minutes and fermented for 8 days, produced the highest reducing sugar content and the highest degree of hydrolysis which were 45.6 mg/g and 77.3%, respectively. While sorghum that had been boiled for 20 minutes and fermented for 2 days showed the highest soluble protein, 21.8 mg/g. Sorghum boiled for 20 minutes was then chosen as the best treatment along with different fermentation times to ferment sorghum before being applied to the sorbet formulation. Throughout the sensory evaluation, the highest acceptance was from koji sorbet made from 4 days of fermentation and 20 minutes of boiling time was the most preferred in sensory with moderate likeness. The sorbet also can be considered as a high protein and light fat food based on its nutritional value with &gt;13% protein content and &lt;5% fat content per serving.

A Snapshot of Glycemic Response to Food Using a Continuous Glucose Monitor

Understanding how specific foods affect one’s blood glucose levels can help diabetic patients make better meal choices. A 35-year-old male diabetic patient was monitored for 6 months using a continuous glucose monitor (CGM). The obtained glycemic response curves for various types of food were analyzed. Meal composition played a crucial role in determining the glucose spike. Foods with high carbohydrate content increased sugars much higher than foods with balanced macronutrients. Combining protein and fat-rich foods with high-carbohydrate foods lowered the sugar spikes caused by a pure carbohydrate meal. Fruits, due to their high fiber and water content, although loaded with carbohydrates, did not spike the sugars much. Commercially available diabetic nutrition powders also had a good glycemic profile. Thus, CGM plays a crucial role in improving the health outcomes of people with diabetes by allowing them to choose the right quantity and quality of food to eat.

Modification of food protein fibrils: During and after fibrillization

Modification of food protein fibrils: During and after fibrillization

Optimizing Protein Food Sources Combinations To Achieve Protein and Nutrient Quality in a Plant-Based Meal

Optimizing Protein Food Sources Combinations To Achieve Protein and Nutrient Quality in a Plant-Based Meal

Diet Quality of Midwest Adolescents and Young Adults with Intellectual Disabilities and Overweight/Obesity Differs by Diagnosis but Not by Weight Category

BackgroundPoor diet may contribute to high rates of overweight/obesity (OW/OB) in adolescents and young adults with intellectual disabilities (IDs). ObjectiveThe purpose of this study was to examine diet quality as assessed by Healthy Eating Index 2015 (HEI-2015) scores in adolescents and young adults with IDs and OW/OB and to compare diet quality by ID diagnosis and weight. DesignThree-day image-assisted food records from baseline assessments in an 18-month weight-loss trial for adolescents and young adults with IDs and OW/OB were used to calculate HEI-2015 scores, which were compared between ID diagnoses and weight categories. Participants/settingA total of 102 adolescents and young adults (aged 13-21 years) with IDs (48 with Down syndrome, 40 with autism, and 14 with other/unspecified IDs) and OW/OB at a Midwestern academic medical center completed valid food records from November 2015 to November 2019. Main outcome measuresOutcome measures included HEI-2015 scores, energy intake (kcal/d), macronutrient intake as percentage of energy, energy intake per kilogram body weight, and grams protein per kilogram body weight. Statistical analyses performedDifferences in HEI-2015 scores and additional dietary measures by weight category and ID diagnosis were examined with analysis of variance or Kruskal–Wallis tests. ResultsParticipants with Down syndrome (DS) had a significantly higher mean ± SD HEI-2015 score (53.9 ± 8.4) compared with participants with autism (49.1 ± 9.6; P = .047). Compared with those with autism, participants with DS had a higher percentage of energy from protein, higher energy intake per kilogram body weight, and higher grams of protein intake per kilogram body weight. For HEI-2015 components, participants with DS had higher scores than participants with autism for total fruits, whole fruits, total vegetables, greens and beans, and total protein foods, but lower scores for sodium. Diet quality was not observed to differ by weight classification. ConclusionsAdolescents and young adults with autism had lower overall diet quality scores compared with those with DS. Diet quality was not found to be related to OW/OB. Understanding dietary differences by ID diagnosis may inform intervention strategies.

대체단백식품에 대한 국내외 연구현황 분석

대체단백식품에 대한 국내외 연구현황 분석

Physical And Organoleptic Characteristics Of Tiwul Cookies

Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour. The addition of jewawut of high-starch food ingredients is needed to improve the texture of the cookies. Animal protein food ingredients used in this study include freshwater snail and anchovy flour. This research aims to determine the effect of the proportion of tiwul flour and jewawut flour with the addition of freshwater snail flour and anchovy flour on the physical and organoleptic characteristics of cookies and determine the best treatment based on physicochemical parameters. The research design used in this research was a Complete Randomized Design (CRD) with a 2-factor factorial pattern with 2 replications. The treatment used was proportions of tiwul and jewawut flour (80%:10%, 70%:20%, 60%:30%) and the addition of anchovy and freshwater snail flour (10%, 5%:5%, 10%). The observation variable data was tested statistically using analysis of variance at a=5% using the DMRT follow-up test. The best treatment with the proportion tiwul 60% : jewawut 30% : anchovy 5% : freshwater snail flour 5%. Which was the best treatment with a water content of 3,79%, ash content of 3,25%, fat content of 26,11%, color of 2,47 (brown), aroma of 4,03 (typical of cookies), taste of 3,70 (sweet savory), and texture 3,73 (crunchy)

Egg protein exposure estimation in risk assessment for Japanese food allergy labeling

To assess the risk of food allergies in foods processed under the Japanese food labeling system, estimating exposure to hidden allergens is necessary. We assessed exposure to egg protein in foods processed according to the Japanese food labeling system. First, we estimated the concentration distribution of egg protein by Bayesian methods using data from the literature and the measurement of food products with precautional declarations in the labeling margin. We then estimated the food-intake portion-size distribution under two scenarios: soft drink consumption as an example of single, high-intake consumption, and confections, which are frequently consumed by children, as a realistic example of low-intake consumption. Finally, we estimated the distribution of unexpected intake of egg proteins in the form of single consumption. The mean exposure to egg protein under the high-intake scenario was estimated to be 0.0164 mg for 1–15-year-olds, 0.0171 mg for 4–15-year-olds, 0.0181 mg for 7–15-year-olds, and ≥0.0188 mg for 16-year-olds. The mean exposure to egg protein under the low-intake scenario was estimated to be 0.0018 mg for 1–15-year-olds, 0.0019 mg for 4–15-year-olds, 0.0020 mg for 7–15-year-olds, and ≥0.0022 mg for 16-year-olds. Compared to the reference dose of 2.0 mg proposed by the Joint the Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee, the risk of onset of food allergies due to egg protein contamination from foods without egg labeling is considered to be extremely low under the current Japanese food labeling system.

Protein and Amino Acid Adequacy and Food Consumption by Processing Level in Vegans in Brazil

Major concerns regarding individuals who adhere to a vegan diet are whether they meet protein and essential amino acid recommendations and how reliant they are on ultraprocessed foods. To investigate whether individuals who adhere to a vegan diet meet protein and essential amino acid recommendations and, as secondary objectives, to determine ultraprocessed food intake and potential factors associated with inadequate protein intake in this population. This cross-sectional survey study was conducted between September 2021 and January 2023 in Brazil among male and female adults (aged 18 years or older) who adhered to a vegan diet recruited from social media platforms. Adherence to a vegan diet and unprocessed and minimally processed foods and ultraprocessed food consumption. Protein and essential amino acid intake and food consumption by processing level were assessed using a 1-day food diary. Nutrient adequacy ratios were calculated by dividing nutrient intake by its recommendation (using scores truncated at 1) for each participant and then finding the mean across participants for each nutrient. The mean adequacy ratio was the mean of all nutrient adequacy ratios. Of 1014 participants who completed the survey, 774 individuals (median [IQR] age, 29 [24-35] years; 637 female [82.3%]) were confirmed as adhering to a vegan diet and provided adequate food recalls, among whom 558 individuals reported body weight and so had relative protein and amino acid intake values available. The median (IQR) body mass index (calculated as weight in kilograms divided by height in meters squared) of participants was 22.6 (20.3-24.8). The nutrient adequacy ratio of protein was 0.93 (95% CI, 0.91-0.94); for essential amino acids, ratios ranged from 0.90 (95% CI, 0.89-0.92) for lysine to 0.98 (95% CI, 0.97-0.99) for phenylalanine and tyrosine. The mean adequacy ratio for protein and all amino acids was 0.95 (95% CI, 0.94-0.96). The median intake level was 66.5% (95% CI, 65.0%-67.9%) of total energy intake for unprocessed and minimally processed food and 13.2% (95% CI, 12.4%-14.4%) of total energy intake for ultraprocessed food. Adjusted logistic regression models showed that consuming protein supplements (odds ratio [OR], 0.06 [95% CI 0.02-0.14]; P < .001) or textured soy protein (OR, 0.32 [95% CI, 0.17-0.59]; P < .001) was associated with decreased odds of inadequate protein intake. Higher ultraprocessed food intake levels were also associated with decreased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 0.16 [95% CI, 0.07-0.33]; P < .001), and higher unprocessed and minimally processed protein intake levels were associated with increased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 12.42 [95% CI, 5.56-29.51]; P < .001). In this study, most individuals who adhered to a vegan diet attained protein and essential amino acid intake recommendations, largely based their diet of unprocessed and minimally processed food, and had a significantly lower proportion of ultraprocessed food intake compared with previous reports. Participants consuming less ultraprocessed food were more likely to have inadequate protein intake, suggesting a significant reliance on ultraprocessed proteins for this population.

Research Progress and Production Status of Edible Insects as Food in China.

Based on the background of the exacerbating food shortage in the world, it is particularly important to diversify food resources in every possible direction. Among the choices available, edible insects have become an important alternative source of animal food with their high nutritional and functional (pharmacological) values, partially replacing normally consumed animal and livestock protein food sources. The utilization of edible insects has been an ancient custom since the dawn of civilization, attributed to their rich nutrition, alternate protein source, medicinal values, and presence of diverse secondary metabolites and alkaloids. This review provides an introduction to three key aspects of edible insects as food: freshness, long-term preservation, and medicinal value. It also provides details on the food source and products of edible insect species, their detailed nutritional composition and medicinal values, and their potential in producing alternative protein sources. Additionally, the review also encompasses rearing and producing technologies, resource utilization, and industrial development in China. Simultaneously, the problems and challenges faced in the artificial rearing and production development of edible insects, the production advantages over traditional livestock, and the farming evaluation and prospects of edible insects, as well as the lack of specific legislation on edible insects in China, are discussed. This review will be helpful in scientific knowledge propagation regarding edible insects for the public, guiding consumers to establish a diverse perception of sustainable agriculture and food sources in the world that has, as yet, been thwarted by food insecurity. Moreover, though edible insects could potentially serve as part of a commercial and industrial agri-enterprise that could generate a huge income, artificial rearing technology and edible insect product manufacturing and processing have not received sufficient attention from the government on a policy level, thereby leaving an open space for extensive research on edible insects as an alternate food source as well as an examination of the industrial prospects of edible insect products.

Test of Acceptance and Iron Content of Dimsum "Lori" as an Alternative Snack to Prevent Anemia in Adolescent Girls

Anemia is a problem today, if it’s not treated it will have a bad effect. Anemia can be prevented by consuming animal protein foods that are high iron content, namely anchovies with a content of 3.9mg/100g and vegetables that have a high in iron content, namely Moringa leaves. The aim is to determine the acceptability and iron levels of Dimsum Lori as an alternative snack to prevent anemia for Adolescents Girls. Methods, experimental research. There are 3 formulations, namely the formulation ratio between chicken meat: anchovy: moringa leaf flour, namely 100g:0g:0g, 0g:97g:3g, 0g:94g:6g. Acceptance test as many as 25 people, somewhat trained category. Test for iron levels, ICP-OES method. Data analysis technique, Kruskal Wallis statistical test and continued with the Man Whitney test. Research results, acceptability test F1; 3.86 (likes), F2; 3.37 (likes), and F3; 3.03 (regular). The results of the iron content test of the control formulation; 1.96mg/100g. Meanwhile, the most preferred formulation; 2.32mg/100g. In conclusion, the dimsum treatment formulation meets the needs of Fe in one snack of 2.3mg (F2); 2.5mg (F3) of the RDA requirement for Adolescents Girls for one snack of 1.27mg.

Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. Los)

The adverse environmental impact and health concerns associated with animal protein production have contributed to the increasing popularity of sustainable alternative proteins. Green leaf biomass represents one of the largest underutilized sources of plant-based protein globally. In this study, we extracted the protein concentrate and major protein fraction glutelin from edible dock (Rumexpatientia L.×Rumextianshanicus A. Los), a green leaf plant with promising prospects as an excellent source of food protein, to investigate their physicochemical and functional properties. Results showed that both protein concentrate (51.97 ± 3.08%, w/w) and glutelin (50.81 ± 1.30%, w/w) had similar protein contents, shared an isoelectric point of pH 3.0, and contained a well-balanced profile of amino acids. The protein concentrate had a higher denaturation temperature (104.10 °C) than glutelin (97.30 °C), but a poorer gelling ability. However, both proteins exhibited a predominant β-sheet secondary structure. The protein concentrate and glutelin exhibited distinct advantages in terms of water and oil absorption capacity, respectively. The emulsifying and foaming abilities of the two proteins exhibited a consistent trend with protein solubility, resembling U-shaped curves in a pH-dependent variation pattern. Additionally, alkaline and acidic conditions favored preferred emulsifying stability and foaming stability, respectively. The desirable properties of edible dock shed light on its immense potential as a novel alternative source of plant proteins, positioning it as a highly promising candidate for utilization as a nutritious functional ingredient within the food industry.