Enzyme-assisted extraction of leaf proteins: efficiency, functionality, and structural insights

Leaf proteins are gaining popularity for their balanced amino acid composition and reduced environmental impact. Enzyme-assisted extraction (EAE) employs enzymes such as proteases, xylanases, β-glucosidases, pectinases, and alpha-amylases to degrade plant cell walls and facilitate protein release. This review examines the role of EAE in green leaf protein extraction, identifies optimal process parameters, and evaluates the impact of EAE on the characterisation and functional properties of leaf proteins relative to conventional alkaline extraction. The improved functional properties of enzyme-extracted leaf proteins may enable their application as additives, emulsifiers, foaming agents, and nutritional enhancers in various food products. • 80 % of the leaf proteins are present in the chloroplasts. • Enzyme-assisted extraction (EAE) is a non-thermal, sustainable method. • EAE enhances protein yield while preserving structural and nutritional integrity. • Functional attributes like solubility, foaming, and emulsifying are improved by EAE.