Methods for High-Throughput Isolation of Plant Foods Protein for Proteomic Analyses

The introduction of new food sources, such as those of plant origin, and the adoption of new processes are important for nutritional and environmental sustainability. In fact, the production of animal (meat, egg and dairy) products is the major source of greenhouse gas emissions related to the food industry. In addition, meat production requires significant amounts of agricultural land, water and animal feed and thus the intensive meat production system has led to the deforestation of large areas of rainforests, which are important for maintaining biodiversity. More diversified agricultural productions that are less focused on meat can help preserve natural habitats and protect plant and animal species. The adoption of plant-based alternatives can reduce the overall carbon dioxide, methane and nitrous oxide emissions and release the pressure on natural resource availability. From a nutritional point of view integrating plant-based food sources into a balanced diet can promote a greater variety of nutrients and healthier consumption overall. Furthermore, the different processing methods may influence the presence and quantity of isolated plant protein fractions. This need is particularly pressing when it is necessary to evaluate whether a protein ingredient from new sources or new processes can be authorized for food use. Protocols to determine the nutritional and safety aspects of the novel plant-based proteins are still lacking compared to those already optimized for the proteomic definition of animal food proteins. This chapter will illustrate the up-to-date methods for the isolation of plant-based proteins in order to assist the high-throughput full structural proteomic analysis.