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

Narjes Badfar; Simon Gregersen Echers; Charlotte Jacobsen; Betül Yeşiltaş; Anders Kjær Jørgensen; Tuve Mattsson; Peter Stephensen Lübeck; Ankita Mishra; Ana I. Sancho; Katrine Lindholm Bøgh; Mette Lübeck

doi:10.64898/2026.01.27.701969

BioengineeringbioRxivJan 29, 2026

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

Narjes Badfar iD, Simon Gregersen Echers iD, Charlotte Jacobsen iD, Betül Yeşiltaş iD, Anders Kjær Jørgensen iD, Tuve Mattsson iD, Peter Stephensen Lübeck iD, Ankita Mishra iD, Ana I. Sancho iD, Katrine Lindholm Bøgh iD, Mette Lübeck iD

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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 View larger version (25K): org.highwire.dtl.DTLVardef@f37756org.highwire.dtl.DTLVardef@1fb5beorg.highwire.dtl.DTLVardef@1d4efe2org.highwire.dtl.DTLVardef@d11ef8_HPS_FORMAT_FIGEXP M_FIG C_FIG Created with BioRender.com HighlightsO_LIThe effect of different processes on functional properties of CGPs was explored. C_LIO_LIHeat treatment increased protein purity and whiteness at the expense of solubility. C_LIO_LICGPs efficiently reduced O/W interfacial tension but produced unstable emulsions. C_LIO_LICGPs were found rich in RuBisCO (34-47%) using quantitative proteomics. C_LIO_LIProtein state had larger influence on functionality than protein-level composition. C_LI