The Poly‐protein Process: A New Method for Obtaining Leaf Protein Concentrates

Anelli, G.; Fiorentini, Roberto; Massignan, L.; Galoppini, C.

doi:10.1111/j.1365-2621.1977.tb14508.x

Cited by 9 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Unfractionated LPC can be prepared by treatment using heat (Bickoff et al, 1975), acid (Satake et al, 1984), organic solvents (Brown et al, 1975), or polyelectrolytes (Anelli et al, 1977;Baraniak et al, 1989). Unfractionated LPC can also be obtained by freezing.…”

Section: Introductionmentioning

confidence: 99%

Protein Quality of Alfalfa Protein Concentrates Obtained by Freezing

Hernández

Martı́nez

Hernández

et al. 1997

J. Agric. Food Chem.

View full text Add to dashboard Cite

Freezing protein curd was prepared from alfalfa juice and extracted with 2-propanol, either unwashed or after washing with water. To examine the effect of extraction on digestibility, in vitro digestibility was analyzed for the two extracted protein concentrates and the unextracted protein concentrate. Two methods, one direct, the pH-stat method, and one indirect, the dietary fiber method, were used to determine in vitro digestibility. The protein quality of the unextracted freezing concentrate was also determined by bioassays. The in vivo digestibility of this concentrate (82.8) was lower than that of soybean meal, while the biological value (75.4) was similar. Thus, the lower net protein utilization (62.4) of this concentrate as compared to soybean meal can be ascribed to its lower digestibility. Extraction of the concentrate with 2-propanol lowered in vitro digestibility about 11 and 2% by pH-stat and dietary fiber methods, respectively, while washing the concentrate with water before extraction either had no effect on in vitro digestibility or lowered it slightly. There was an inversely proportional relationship statistically significative between the content of dietary and insoluble fiber in the concentrates and their in vitro digestibilities. Keywords: Protein quality; protein concentrates; alfalfa

show abstract

Section: Introductionmentioning

confidence: 99%

Protein Quality of Alfalfa Protein Concentrates Obtained by Freezing

Hernández

Martı́nez

Hernández

et al. 1997

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Anionic and cationic polymers composed of poly acrylamide and amine containing acrylamide copolymers (Magnafloc LT) were equally efficient in flocculating the proteins from the solution; however, cationic polymers bound to a higher amount of carotenoids (Baraniak, 1990). In a study conducted on alfalfa leaf proteins, cationic flocculant (Prodefloc) composed of copolymerized polyacrylamide and polyamine in combination with acidic precipitation and ultrafiltration resulted in the production of 7.5 kg of wet protein concentrate per 100 kg of the fresh plant and 56.2% dry matter (DM) of crude protein content in LPC (Anelli et al., 1977).…”

Section: Extraction Isolation and Purificationmentioning

confidence: 99%

Plant leaf proteins for food applications: Opportunities and challenges

Anoop

Pillai²,

Nickerson³

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Plant-based proteins are gaining a lot of attention for their health benefits and are considered as an alternative to animal proteins for developing sustainable food systems. Against the backdrop, ensuring a healthy diet supplemented with good quality protein will be a massive responsibility of governments across the globe. Increasing the yield of food crops has its limitations, including low acceptance of genetically modified crops, land availability for cultivation, and the need for large quantities of agrochemicals. It necessitates the sensible use of existing resources and farm output to derive the proteins. On average, the protein content of plant leaves is similar to that of milk, which can be efficiently tapped for food applications across the globe. There has been limited research on utilizing plant leaf proteins for food product development over the years, which has not been fruitful. However, the current global food production scenario has pushed some leading economies to reconsider the scope of plant leaf proteins with dedicated efforts. It is evident from installing pilot-scale demonstration plants for protein extraction from agro-food residues to cater to the protein demand with product formulation. The present study thoroughly reviews the opportunities and challenges linked to the production of plant leaf proteins, including its nutritional aspects, extraction and purification strategies, anti-nutritional factors, functional and sensory properties in food product development, and finally, its impact on the environment.

show abstract

“…Flocculants enhance the agglomeration of suspended solids in aqueous solutions. They have been used to separate or fractionate protein from plant extracts (Anelli et al, 1977;Horisberger and Olofsson, 1976). But they are most widely used in the removal of suspended solids from municipal water and waste water (Daniels, 1973;Cohen et al, 1958;Schaffer, 1963).…”

mentioning

confidence: 99%