Characterization of the Chlorogenic Acid Binding Fraction in Leaf Protein Concentration

Abstract

Leaf protein concentrate (LPC) haa been shown to have the phenolic acid, chlorogenic acid, bound to its protein molecules. Bound chlorogenie acid creates off color problems in foods containing LPC as an ingredient and also possibly lowers the digestibility of LPC by inhibiting the rate of trypsin attack on the protein. A buffer, containing 2.5% NaCl-1 mM mercaptoethanol-40 mM phosphate, effectively removed 69% of the chiorogenic acid from LPC. LPC, with the majority of its chlorogenic acid removed, had an enhanced in vitro protein digestibility and an amino acid pattern very similar to that of the original LPC. A series of small molecular weight proteins were found to be the chlorogenie acid binding fraction in LPC.

A Multienzyme Technique for Estimating Protein Digestibility

“…Leaf protein concentrate (LPC) was extracted from alfalfa leaf (Free and Satterlee, 1975). Chlorogenic acid was partially removed from the LPC via the method described by Lahiry et al (1976).…”

“…The in vitro protein digestibility method can detect the presence of trypsin inhibitor in soy flour, chlorogenic acid in LPC (Free and Satterlee, 1975;Lahiry et al, 1976), and effects of heat processing on food products.…”

Some Antinutritional Factors in Moringa peregrina (Al‐Yassar or Al‐Ban) and Soybean Products

“…Dorrell (1976) reported from 1.1 to 4.5% CA in sunflower seeds. The presence of CA in plant protein concentrates affects protein digestibility by inhibiting the reactivity with proteolytic enzymes (Lahiry and Satterlee, 1975;Lahiry et al, 1977). It also affects final acceptability, and discoloration of the meal in an alkaline environment (Carter et al, 1972;Sosulski, 1979).…”

Modification of Proteins by Polyphenol Oxidase and Peroxidase and Their Products

“…9, compound V). In barley proteins, ferulic acid is bound to the N-terminal glycine (Vansumere et al 1973) and in sunflower seed and alfalfa leaf protein chlorogenic acid is covalently bound via an unknown linkage (Sabir et al 1974;Lahiry and Satterlee 1975;Lahiry et al 1977).…”