Abstract
Leaf protein concentrates from alfalfa and from clover obtained by solvent-precipitation and by heat-coagulation have been examined for their chemical composition, their nutritive value and their digestibility. The amino acid composition is not affected by the process of precipitation except that solvent precipitation seems to retain more methionine and less leucine than the heat process. Alfalfa and clover have similar amino acid patterns except that alfalfa has more cystine, aspartic acid and serine than clover.The lipids retained with the protein by the heat process contain much more linolenic and less palmitic, stearic, oleic and linoleic acids than those by the solvent process. Acetone retained more linoleic and linolenic acids and less stearic and palmitoleic acids than alcohol. The lipids of clover had more stearic and oleic acids than those of alfalfa. More mineral elements except Na and Fe and more carbohydrates were found in the solvent-precipitated concentrates than in the heat-coagula. Alfalfa protein concentrate was more digestible and had a higher P.E.R. value than clover protein concentrate. Both, however, were inferior to casein. Dispersibility in water was greater for solvent-precipitated than for heat-precipited concentrates.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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