Selective removal of green pigments and associated proteins from clover-grass protein concentrates: Molecular insight into a non-destructive, two-stage membrane-based biorefinery concept for high-quality food protein production
Simon Gregersen Echers, Naim Abdul-Khalek, Nete Hassing Jensen, Anders Kjær Jørgensen, Tuve Mattsson, Mads Koustrup Jørgensen, Peter Stephensen Lübeck, Mette Lübeck
This paper describes a two-stage membrane-based biorefinery process that selectively removes green pigments and unwanted proteins from clover-grass, resulting in a high-quality protein product with reduced allergens and increased antioxidants.
Sustainable Food Technology · Dec 1, 2025Peer-reviewedBioengineering