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Modification of leaf protein concentrate by the use of plastein reaction



Modification of leaf protein concentrate by the use of plastein reaction



Journal of the Science of Food & Agriculture 30(9): 899-905



A new approach was used to modify the unfavorable organoleptic properties 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-flavored LPC and subsequent re-incubation of this hydrolysate with additional pepsin. A cream colored, chocolate-flavored, protein-rich product produced by this plastein reaction was isolated from the 2nd incubate. The various steps involved in this process were optimized 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 immobilized derivative in paraffin wax was 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.

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Accession: 005911562

Download citation: RISBibTeXText

DOI: 10.1002/jsfa.2740300911



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