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Solvent fractionation of leaf juice to prepare green and white protein products
Author(s) -
Bray Walter J.,
Humphries Catherine
Publication year - 1978
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.2740291003
Subject(s) - fractionation , solvent , chemistry , solubility , yield (engineering) , medicago sativa , chromatography , food science , botany , organic chemistry , biology , materials science , metallurgy
Abstract The effectiveness of organic solvents in the separation of pigmented protein from leaf juice was studied, thus permitting the recovery of a non‐pigmented protein suitable for use in human foods. Juices extracted from lucerne ( Medicago sativa L.), tall fescue ( Festuca arundinacea L. var. Alta) and Italian ryegrass ( Lolium multiflorum L. var. RVP) were studied. The yield of ‚white’ protein from lucerne was double that from the grasses and it was lighter in colour. Of 20 solvents tested, 13 promoted the separation of chloroplastic material. These were in two categories: solvents with limited water solubility which were effective at a 3‐4% (w/w) concentration and highly polar solvents which were effective at a 10‐12% (w/w) concentration. Solvents of high specific gravity were not effective. Various conditions of solvent concentration, temperature and pH were studied with representatives of both groups of solvents in order to optimise the yield of ‚white’ protein. Solvent fractionation, as a method of preparing a non‐pigmented protein concentrate, is discussed in relation to differential heat treatment of leaf juice and solvent extraction of whole leaf protein concentrate. The potentials of these concentrates in human foodstuffs is compared.