Modification of leaf protein concentrate by the use of plastein reaction

Abstract A new approach has been used to modify the unfavourable organoleptic properties of of lucerne leaf protein (LPC), a protein‐rich concentrate of high nutritive value. This involved an initial peptic hydrolysis of the dark green, gritty and leaf‐flavoured LPC and subsequent re‐incubation of this hydrolysate with additional pepsin. A cream coloured, chocolate‐flavoured, protein‐rich product produced by this plastein reaction was isolated from the second incubate. The various steps involved in this process were optimised with an emphasis on simplest possible techniques. Methods were devised to make more efficient use of the pepsin in the initial hydrolysis and pepsin in the form of an immobilised derivative in paraffin wax has been used. These preliminary studies indicate that more flexibility is offered by plastein reaction for getting a protein‐rich product from leaves of desirable qualities than by other methods used hitherto.