Proteomics Approach to Differentiate Protein Extraction Methods in Sugar Beet Leaves

Goktayoglu E., ÖZTOP H. M., Ozcan S.

Journal of Agricultural and Food Chemistry, vol.71, no.23, pp.9157-9163, 2023 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 71 Issue: 23
  • Publication Date: 2023
  • Doi Number: 10.1021/acs.jafc.2c09190
  • Journal Name: Journal of Agricultural and Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, Environment Index, Food Science & Technology Abstracts, Pollution Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.9157-9163
  • Keywords: plant-based protein, sugar beet leaves, Beta vulgaris, mass spectrometry, proteomics, RuBisCO protein
  • Middle East Technical University Affiliated: Yes


Interest in alternative plant-based protein sources is continuously growing. Sugar beet leaves have the potential to satisfy that demand due to their high protein content. They are considered as agricultural waste and utilizing them as protein sources can bring them back to the food chain. In this study, isoelectric-point-precipitation, heat-coagulation, ammonium-sulfate precipitation, high-pressure-assisted isoelectric-point precipitation, and high-pressure-assisted heat coagulation methods were used to extract proteins from sugar beet leaves. A mass spectrometry-based proteomic approach was used for comprehensive protein characterization. The analyses yielded 817 proteins, the most comprehensive protein profile on sugar beet leaves to date. Although the total protein contents were comparable, there was a significant difference between the methods for low-abundance proteins. High-pressure-assisted methods showed elevated levels of proteins predominantly located in the chloroplast. Here we showed for the first time that the extraction/precipitation methods may result in different protein profiles that potentially affect the physical and nutritional properties of functional products.