Techno-functional properties of clover grass protein and the effect of different process technologies

bioRxiv (Cold Spring Harbor Laboratory) 2026 Preprint Open access

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Authors: Narjes Badfar, Simon Gregersen Echers, Charlotte Jacobsen, Betül Yeşiltaş, Anders Kjaer Jorgensen, Tuve Mattsson, Peter Stephensen Lubeck, Ankita Mishra, Ana Isabel Sancho, Katrine Lindholm Bøgh, Mette Lübeck
DOI: 10.64898/2026.01.27.701969
Cited by: 1
References: 67

Abstract

Abstract This study investigated the effects of different downstream processes for protein isolation on the bulk properties and composition of clover grass protein prototypes (CGPs). A clarified clover grass juice, obtained using membrane filtration (MF), underwent precipitation by acid (AP), heat (HP), or acid+heat (AHP), or underwent ultra- and diafiltration to produce a concentrate (DC) as well as subsequent tryptic hydrolysis of DC (DCH). HP had the highest protein content (p

Fields of Study & Subjects

Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Food Chemistry and Fat Analysis

Publication details

Journal / source
bioRxiv (Cold Spring Harbor Laboratory)
Publisher
openRxiv
Publication date
29 January 2026
Language
EN
Document type
Preprint