The large‐scale production of protein from leaf extracts
作者:
J. E. Morrison,
N. W. Pirie,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1961)
卷期:
Volume 12,
issue 1
页码: 1-5
ISSN:0022-5142
年代: 1961
DOI:10.1002/jsfa.2740120101
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractJuice from fresh, pulped, leaves is freed from most of the starch grains, fibre and detritus and coagulated quickly with steam. The protein coagulum is filtered off, washed with water at pH 4 and pressed into blocks with 30–40% dry matter. In this form it keeps under refrigeration.Texture, colour and nutritive value of the final product are determined by the conditions of drying. The precautions needed during drying, especially freeze‐drying, are described. The products are fairly stable at room temperature but lipids have to be removed before the protein will keep permanently. The conditions for doing this by acetone extraction are described.The composition of the protein and the uses to which it can be put are described brie
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