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Effect of pre-press hot water treatment in processing of vegetation for leaf protein.

Harendranath, R. and Narendra, Singh. (1980) Effect of pre-press hot water treatment in processing of vegetation for leaf protein. Current Science, 49 (4). 152-153, 11 ref..

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The extractability of DM and N progressively decreased with increasing pre-press hot water temp. and with increasing holding time at one temp. The protein N to total N ratio in the juice suddenly decreased on holding for greater than 1 min at 60 degree C and greater than 1/2 min at 65 degree C. Experiments with control and 2 hot water treatments (60 degree C - 1 min and 80 degree C - dip) showed DM extractabilities of 34, 25 and 22% and pressed residue N of 2.85, 3.60 and 3.82% of DM resp. with the original vegetation containing 3.9% of DM. The corresponding yields of leaf protein concentrate (LPC) were 1.45-1.65, 0.7-0.85 and 0.36-0.53% resp. of fresh vegetation. In studies with rats, the LPCs of control and pre-press hot water treatment (60 degree C - 1 min) gave 75 and 77% apparent digestibility, 89 and 90% true digestability, and 82 and 76% biological value resp. It was concluded that heat treatment caused a coprecipitation of all proteins inside the tissue yielding an extracted LPC more or less similar to that from untreated vegetation. Hot water treatment, however, did lead to a higher pressed residue N than controls.

Item Type: Article
Uncontrolled Keywords: PROTEIN-PRODUCTS; leaf proteins, pre-press hot water treatment during extraction of; EXTRACTION-; WATER-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Nov 2014 10:26
Last Modified: 14 Nov 2014 10:26
URI: http://ir.cftri.com/id/eprint/6839

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