Dry Fractionation Techniques for Plant Protein Separation

Dry fractionation encompasses a suite of mechanical processes designed to concentrate proteins from plant materials without the use of water or harsh chemicals. Central methods include milling to reduce particle size, air classification to separate denser protein-rich fines from lighter starch-rich fractions, and tribo- or electrostatic separation to further refine protein concentrates by exploiting differences in surface charge. Compared with conventional wet extraction, dry fractionation offers reduced energy and water consumption, lower capital investment and preservation of native protein structure and functionality. Resulting ingredients often exhibit enhanced solubility, emulsification and gelling properties, making them attractive for diverse food applications such as meat analogues, dairy alternatives and functional emulsions. Nonetheless, trade-offs between protein purity, yield and removal of antinutritional factors remain a focus for ongoing process optimisation.

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Dry Fractionation Techniques for Plant Protein Separation publication trend

The graph below shows the total number of articles in dry fractionation techniques for plant protein separation across all publications each year (not limited to Nature Index journals).

Technical terms

Dry fractionation: A solvent-free, mechanical approach to separate components of milled plant materials into fractions enriched in protein, starch and fibre.

Air classification: A process that uses controlled airflow and centrifugal forces to segregate fine, protein-rich particles from coarser starch-rich ones based on aerodynamic properties.

Electrostatic separation: A technique exploiting differences in particle surface charge induced by triboelectric effects to partition protein and non-protein fractions.

Techno-functional properties: Attributes such as solubility, emulsification, foaming and gelation that determine the performance of protein ingredients in food systems.

References

1. Mild Fractionation for More Sustainable Food Ingredients. Annual Review of Food Science and Technology (2023).
2. A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes. Innovative Food Science & Emerging Technologies (2020).
3. Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour. Innovative Food Science & Emerging Technologies (2022).
4. Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops. Journal of Cleaner Production (2021).