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Freezing of alfalfa leaf juice. Formation and solvent extraction of freezing curd
Author(s) -
Hernandez Amelia,
Martinez Carmen,
Gonzalez Gaspar
Publication year - 1988
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.2740420210
Subject(s) - chemistry , acetone , extraction (chemistry) , food science , fractionation , pigment , solvent , dry matter , boiling , chromatography , boiling point , freezing point , composition (language) , botany , biochemistry , biology , organic chemistry , physics , linguistics , philosophy , thermodynamics
Alfalfa leaf juice obtained after mechanical fractionation of whole plants was conserved by frozen storage. The freezing produced a curd whose amount was independent of freezing storage time. The curd contained 50% of the dry matter and 60% of the nitrogen in the original juice. Electron microscopy showed that the curd was mainly chloroplasts. The curd separation resulted in a poor recovery of protein concentrate from the thawed juice. The efficiency of acetone and propan‐2‐ol in removing lipids and pigments from the curd was studied; all extractions were at the boiling point of the solvent. Propan‐2‐ol extracted the most lipid, 42% dwb, acetone 28% dwb. The two solvents extracted pigments with similar efficiency. The curd extracted with propan‐2‐ol produced an almost colourless protein concentrate.