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The large‐scale production of protein from leaf extracts
Author(s) -
Morrison J. E.,
Pirie N. W.
Publication year - 1961
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.2740120101
Subject(s) - starch , acetone , extraction (chemistry) , food science , chemistry , dry matter , chromatography , texture (cosmology) , composition (language) , botany , pulp and paper industry , biology , biochemistry , computer science , linguistics , philosophy , artificial intelligence , engineering , image (mathematics)
Juice from fresh, pulped, leaves is freed from most of the starch grains, fibre and detritus and coagulated quickly with steam. The protein coagulum is filtered off, washed with water at pH 4 and pressed into blocks with 30–40% dry matter. In this form it keeps under refrigeration. Texture, colour and nutritive value of the final product are determined by the conditions of drying. The precautions needed during drying, especially freeze‐drying, are described. The products are fairly stable at room temperature but lipids have to be removed before the protein will keep permanently. The conditions for doing this by acetone extraction are described. The composition of the protein and the uses to which it can be put are described briefly.