Dr. Poonam Paliwal
During green crop fractionation, the leaf juice is released after pressing of macerated green foliage. The leaf juice expressed during this process is employed for the preparation of leaf protein concentrate (LPC), a protein-vitamin-mineral rich concentrate suitable for human nutrition. Singh (1962) recorded loss of proteins from the juice extracted from green foliage if it is not immediately processed for the preparation of LPC. It was pointed out that there is breakdown of proteins, appearance of ammonia, fermentative loss of sugars, drop in pH and decrease in the dry matter content when the juice is stored at room temperature for 48 hours. Proteolytic activity and microbial growth in juice deteriorate it. These catabolic reactions during storage of the juice results in low recovery of protein in the LPC with low yield of LPC per unit volume of the juice. It is therefore, suggested that the leaf juice should be employed for the preparation of LPC immediately after its extraction to achieve maximum yield of leaf protein. During present course of investigation effect of additives on the yield of LPC from lucerne juice stored for 48 hours was studied.
Pages: 66-68 | 13 Views 3 Downloads