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Nutritive value of leaf protein concentrates. II.
Author(s) -
Cowlishaw S. J.,
Eyles D. E.,
Raymond W. F.,
Tilley J. M. A.
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740071208
Subject(s) - chemistry , wax , precipitation , solvent , food science , water soluble , water extraction , chromatography , biological value , extraction (chemistry) , biochemistry , organic chemistry , physics , meteorology
Leaf protein concentrates were treated in various ways in an attempt to improve their nutritive value, as measured by the “gross protein value” technique with chicks. Washing with hot water improved the value of some lucerne concentrates by removing a water‐soluble toxic factor. No appreciable improvement was obtained by: (a) varying pH of precipitation of curd, (b) different methods of drying the wet curd, or (c) solvent extraction of pigments, waxes, etc. Dried whole juice and alkali‐soluble protein had low nutritive values. The leaf protein concentrates differ considerably in “gross protein value”, but all are inferior to the better animal protein concentrates.