Studies on storage stability of leaf protein concentrate (LPC).

Maliwal, B. P. (1981) Studies on storage stability of leaf protein concentrate (LPC). Nutrition Reports International, 23 (3). 419-426, 20 ref..

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Abstract

Accelerated storage stability studies at 110 degree C for 10 h were carried out to determine the role of polyphenols present in leaf protein concentrate (LPC) in stabilising LPC lipids against oxidation. The storage at 110 degree C resulted in decreased lipid extractibility and I value of extracted lipids, loss of amino acids - methionine, lysine, tryptophan and histidine and lowered pepsin-pancreatin digestibility. Removal of polyphenols from LPC accelerated the lipid oxidation as indicated by extensive changes in all of the above mentioned parameters. The results indicate that storage of LPC can cause lipid oxidation resulting in decreased lipid extractability and loss of nutritive value. It also shows that polyphenols present in LPC act as potent antioxidants.

Item Type:	Article
Uncontrolled Keywords:	STORAGE-; leaf protein concentrates, storage stability of; STABILITY-; PROTEIN-PRODUCTS
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Aug 2021 09:12
Last Modified:	25 Aug 2021 09:12
URI:	http://ir.cftri.res.in/id/eprint/6819

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