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EFFECT OF MODIFICATIONS IN THE PROCESS OF PREPARATION ON NUTRITIVE VALUE OF LEAF PROTEIN CONCENTRATE
Author(s) -
MALIWAL B.P.
Publication year - 1983
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1983.tb00789.x
Subject(s) - polyphenol , chemistry , food science , centrifugation , sugar , biological value , chromatography , browning , biochemistry , antioxidant
Various modifications of the method of preparation of leaf protein concentrate (LPC) have been tested in order to optimize the process from the nutritional point of view. The modifications which minimize the oxidation of polyphenols such as raising the pH of juice to 8.5, adding metabisulphite and avoiding the delay in processing of extracted juice, all resulted in an increase in sulphur amino acids and in vitro digestibility. Improvement in the nutritive value was also observed with coagulation methods which do not employ heat and low speed centrifugation of juice prior to protein precipitation. The response to all these modifications was more pronounced with techoma as compared to alfalfa LPC and was probably due to higher polyphenol and reducing sugar content present in techoma vegetation .