BIOCHEMICAL CHARACTERISTICS OF DEPROTEINIZED ALFALFA JUICE AND ITS RE-USE IN PRODUCTION OF PROTEIN CONCENTRATES.

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line

BIOCHEMICAL CHARACTERISTICS OF DEPROTEINIZED ALFALFA JUICE AND ITS RE-USE IN PRODUCTION OF PROTEIN CONCENTRATES.

Barbara Baraniak

Publication date: 1998-06-30

Pol. J. Food Nutr. Sci. 1998;48(2):223-230

KEYWORDS

deproteinized alfalfa juice

composition-modification

protein concentrates

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.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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