Professor University of Minnesota St Paul, MN, United States
Consumer interest in alternative plant proteins is unwavering, contributing to a projected market value of $19.2 billion by 2028. This surge is primarily due to a heightened consumer awareness of animal welfare, environmental challenges, and health-promoting dietary choices. The increasing demand for plant proteins is predominantly being fulfilled by seed-sourced proteins, such as soybeans, peas, various other legumes, grains, and nuts. However, many seed-sourced proteins are not complete proteins, are among the “big nine” allergens, and/or do not have the desirable functional properties within a food matrix. As such, there is a continuous search for novel plant proteins to address these challenges, with one potential contender being green biomass sourced plant protein. Green biomass is a significantly underutilized source of protein. The predominant protein in leaves and stems is RuBisCo, a complete protein with no known allergenicity Alfalfa (Medicago sativa) is a particularly suitable source of green biomass protein since it is a climate smart crop with high protein levels. However, alfalfa, in the form of sprouts or alfalfa protein concentrates, is rarely used for human consumption. This presentation will cover reasons behind underutilization of alfalfa as a novel source of functional and nutritious protein. Challenges including rapid protein degradation postharvest, protein extraction and purification, and processing limitations will be discussed. Practical solutions including postharvest handling, protease inactivation, and protein concentration will be covered.
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