BIOCHEMICAL CHARACTERISTICS OF DEPROTEINIZED ALFALFA JUICE AND ITS RE-USE IN PRODUCTION OF PROTEIN CONCENTRATES.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):223–230
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ABSTRACT
The biochemical characteristics of filtrates obtained after thermal (550C) or anion- -flocculant fractionation of alfalfa juice and their use for inactivation of proteolytic enzymes and modification of composition of the protein concentrates are reported. The filtrates differed with the proteolytic , acidic and alkaline phosphatase activities, as well as with antitrypsin activity. Both filtrates when reused in the process of alfalfa juice fractionation increased the yield of green concentrate and protein, and modified the chemical composition of chloroplastic concentrates.
ISSN:1230-0322