Effect of modifications in the process of preparation on nutritive value of leaf protein concentrate.

Maliwal, B. P. (1983) Effect of modifications in the process of preparation on nutritive value of leaf protein concentrate. Journal of Food Biochemistry, 7 (2). 93-104, 15 ref..

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Abstract

Various modifications of the method of preparation of leaf protein concentrate (LPC) have been tested in order to optimize the process from the nutritional point of view. The modifications which minimize the oxidation of polyphenols such as raising the pH of juice to 8.5, adding metabisulphite and avoiding the delay in processing of extracted juice, all resulted in an increase in sulphur amino acids and in vitro digestibility. Improvement in the nutritive value was also observed with coagulation methods which do not employ heat and low speed centrifugation of juice prior to protein precipitation. The response to all these modifications was more pronounced with techoma as compared to alfalfa LPC and was probably due to higher polyphenol and reducing sugar content present in techoma vegetation.

Item Type:	Article
Uncontrolled Keywords:	PROTEIN-PRODUCTS; leaf protein concentrates, nutritional values processing optimization of; NUTRITIONAL-VALUES
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Aug 2008 05:12
Last Modified:	28 Dec 2011 09:54
URI:	http://ir.cftri.res.in/id/eprint/6676

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