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<p>The study explores the potential of using a mixture of green peas (<i>Pisum sativum</i>) and triticale (<i>Triticosecale</i> Wittmack) to produce high-quality leaf protein concentrate (LPC) and by-products for food and feed applications. The research evaluates the physicochemical profile and bioactive compounds of LPC and brown juice (BJ) derived from these crops, comparing protein extraction techniques, specifically microwave-assisted coagulation (MW) and lactic acid fermentation (LA). Results indicate that triticale LPC yields higher dry matter biomass (2.14–3.73%), while green peas LPC exhibits superior protein content (34.56–50.55%) and phytochemical diversity. The MW technique effectively retains protein and chlorophyll, whereas the LA technique enhances phytochemical bioavailability. Notably, LA-induced depolymerization of high molecular weight phenolic compounds in LPC significantly increases the aglycone concentration, such as quercetin (from 18.98 ± 0.6&#xa0;µg/g to 351.64 ± 1.68&#xa0;µg/g) of green pea leaves. The study underscores the synergistic advantages of intercropping, providing a sustainable protein source and supporting circular economy practices through by-product utilization.</p>

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Physicochemical Properties and Bioactive Compounds of Leaf Protein Concentrate from Green Pea and Triticale Mixture: A Comparative Study of Thermal and Non-thermal Processing Techniques

  • 期刊论文

  • 发表日期：

    2025年12月6日

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  • Wildan Suhartini,
  • S. Reyhan Yavuz,
  • Zoltán Kovács,
  • László Kaszás,
  • Zoltan Cziáky,
  • József Kruppa,
  • Miklós Gábor Fári,
  • Szilvia Veres,
  • Nevien Elhawat,
  • Tarek Alshaal,
  • Éva Domokos-Szabolcsy,
  • Nóra Bákonyi

摘要

The study explores the potential of using a mixture of green peas (Pisum sativum) and triticale (Triticosecale Wittmack) to produce high-quality leaf protein concentrate (LPC) and by-products for food and feed applications. The research evaluates the physicochemical profile and bioactive compounds of LPC and brown juice (BJ) derived from these crops, comparing protein extraction techniques, specifically microwave-assisted coagulation (MW) and lactic acid fermentation (LA). Results indicate that triticale LPC yields higher dry matter biomass (2.14–3.73%), while green peas LPC exhibits superior protein content (34.56–50.55%) and phytochemical diversity. The MW technique effectively retains protein and chlorophyll, whereas the LA technique enhances phytochemical bioavailability. Notably, LA-induced depolymerization of high molecular weight phenolic compounds in LPC significantly increases the aglycone concentration, such as quercetin (from 18.98 ± 0.6 µg/g to 351.64 ± 1.68 µg/g) of green pea leaves. The study underscores the synergistic advantages of intercropping, providing a sustainable protein source and supporting circular economy practices through by-product utilization.