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This study assessed the physicochemical and functional attributes of Brassicaceae leaf protein concentrates (LPCs), namely broccoli (BrLPC), cabbage (CbLPC), and radish (RaLPC), in comparison with commercial soy protein isolate (SPI). Brassicaceae LPCs exhibited distinctive amino acid profiles, marked by high levels of acidic amino acids. All LPCs displayed favourable essential amino acid (EAA) to non-EAA (EAA/NEAA) ratios, highlighting their potential as high-quality protein sources. Structurally, LPCs transitioned from β-sheets to α-helices at pH 7.0 and 9.0, showing distinction from SPI. LPCs excelled in foaming properties at acidic pH levels, with protein aggregates contributing to enhanced foam stability. In contrast, emulsifying properties demonstrated pH-dependent behaviour, with superior performance observed at pH levels deviating from the isoelectric point (IEP). The correlation analysis further indicated the influence of the microenvironment on the properties of LPCs, providing a better understanding on the characteristics of LPCs in plant-based product development within the food industry.
Rawiwan et al. (Tue,) studied this question.