ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.1983.tb00789.x
Permalink