Abstract
The quantities of protein which can be extracted from green plants depend on a number of factors such as the botanical composition of the plant, its growth stage, topdressing and system of extraction. Leaf protein concentrates have been incorporated into food for human consumption, but their green color has limited its application. Thermal precipitation of chloroplastic material is not specific, causes denaturation and requires high energy input. A selective recovery of the green fraction is possible by centrifugation at high centrifugal forces or by the combination of this method with an addition of calcium salt to a green juice. Application of high molecular polyelectrolytes in green juice precipitation allows the separation of pigmented material at room temperature. The objective of this work was to determine the effect of cationic and anionic flocculants on fractionation of alfalfa green juice into two fractions: chloroplastic (green LPC) and cytoplasmatic (white LPC).
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