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Fractionation of leaf proteins of lucerne (Medicago sativa) under low pH-low temperature treatment.

Gurumukh, Singh. and Narendra, Singh. (1980) Fractionation of leaf proteins of lucerne (Medicago sativa) under low pH-low temperature treatment. Journal of Food Science and Technology, India, 17 (6). 280-281, 9 ref..

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Abstract

Leaf proteins were fractionated from a lucerne extract by adjustment of pH to 5.5 and holding for 2 h at 4 degree C, followed by centrifugation. About 38% protein and 4% chlorophylls of the extract were recovered in the supernatant fluid. Dark green chloroplastic leaf protein concentrate (LPC) contained 55-65% protein whereas pale green cytoplasmic LPC had 80-85% protein.

Item Type: Article
Uncontrolled Keywords: FRACTIONATION-; lucerne proteins, fractionation of; PROTEIN-PRODUCTS; LUCERNE-; fractionation of lucerne proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jan 2021 09:10
Last Modified: 29 Jan 2021 09:10
URI: http://ir.cftri.com/id/eprint/6840

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