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Effect of pre‐press treatments of vegetation on the quality of the extracted leaf protein
Author(s) -
Fafunso Michael,
Byers Marjorie
Publication year - 1977
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.2740280409
Subject(s) - chemistry , papain , extraction (chemistry) , composition (language) , polyvinylpyrrolidone , protein quality , food science , in vivo , amino acid , botany , chromatography , biochemistry , enzyme , biology , organic chemistry , microbiology and biotechnology , linguistics , philosophy
The effect of various treatments during processing on the quality of extracted leaf protein concentrates from grass and lucerne has been investigated. There was little difference in the N contents of the heat‐coagulated leaf proteins from various extracts. The preparations contained only small amounts of extractable phenolic compounds when polyvinylpyrrolidone (PVP) was present during the extraction procedure. Conversely, all leaf proteins made by processes involving treatment with alkali had a larger phenolic content. Some of the phenolic compounds extracted have been tentatively identified. The amino acid composition and in vitro digestibility, with thioglycollic acid‐activated papain, of all preparations were similar. These results are discussed in relation to the known in vivo digestibility of extracted leaf protein concentrates.