Advances in the techniques for the extraction of plant leaf protein and the preparation of protein peptides

With advances in living standards, food sources have become increasingly diversified and individuals’ consumption of high-quality protein food has increased, prompting the development of novel plant protein resources and their relevant extraction technologies. Plant protein has incomparable advantages over animal protein. Protein peptides prepared by processing leaf protein can enhance the nutritional value of plant protein. As a result, the extraction and processing of plant leaf protein are increasingly attracting attention. With many methods available for the extraction of plant leaf protein, much of the research has focused on identifying the best extraction process parameters. By conducting a review of the literature, this paper provides an overview of the different methods traditionally used for the extraction and processing of leaf protein and the production of protein peptides. Starting from the main extraction links of leaf protein, a review of the principles of each extraction method and operation precautions is provided, as well as an evaluation of the advantages and disadvantages of each extraction method. Therefore, this paper provides a theoretical basis and guidance for subsequent research on the extraction of plant leaf protein and the preparation of protein peptides.