Journal of Food Science · 1976 · 480 citations · 23 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ProcessingLyophilizationFood EmulsionsLipid AnalysisProtein AnalysisProtein NutritionProtein QualityProteins In FoodsAnimal ProteinsBulk DensityEmulsion StabilityPh DependencePlant Protein SourcesProtein Content AnalysisSolubilitySolubility Limits
The authors prepared alfalfa leaf protein concentrates using several methods and evaluated their functional properties. The concentrates showed minimal solubility at pH 3.5–4, with sodium chloride having little effect; acetone extraction slightly lowered solubility, increased bulk density 2–3×, and reduced water/fat absorption by 50%; emulsifying activity and stability were better than soy protein concentrate but inferior to soy sodium proteinate, and acetone extraction further diminished emulsifying capacity.
ABSTRACT Functional properties of protein concentrates from alfalfa leaves (ALP) prepared by several methods were determined. Minimum solubilities occurred around pH 3.5–4; sodium chloride 0.05–0.2M had little effect on minimum solubility. Extraction of the lipids from ALP with acetone decreased solubility slightly; increased the bulk density (2‐3‐fold); and reduced water and fat absorption capacities by 50% compared to the controls. Both emulsifying activities and emulsion stabilities of ALP samples were generally better than those of soy protein concentrate but poorer than those of soy sodium proteinate i.e., average of 57, 48 and 87 and 60, 50 and 90%, respectively. Emulsifying capacity of ALP samples were reduced following acetone extraction.
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Wayne Callaway · JAMA · 1974 · 238 citations
Agriculture, Biochemistry, Nutrition +14
A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES
D. D. Crenwelge, C.W. Dill, P. T. TYBOR et al. · Journal of Food Science · 1974 · 139 citations