The effect of chemical modification of green parts for quality of protein concentrate obtained from Jerusalem artichoke (Helianthus tuberosus L.) leaf juice
2006
Gordon, D.B. | Baraniak, B.M.,Akademia Rolnicza, Lublin (Poland). Katedra Biochemii i Chemii Zywnosci
Chemical composition of protein concentrates from Jerusalem artichoke (Helianthus tuberosus L.) after chemical modification of greending pulp were compared. Concentrates of Jerusalem artichoke leaves juice were precipitated by three methods: with acid (pH=3.5), with anionic (Superfloc A-150) and cationic (Magnafloc M-22S) flocculants. Total polyphenols content ranged from 2.34 to 3.44 percent. Concentrates obtained with acid showed the highest level of polyphenols. This preparation showed the highest trypsin inhibitor activity (1.472 TIU/mg). The lowest polyphenols content was observed in concentrates coagulated with flocculant Superfloc A-150, following modification with citric acid (0.98 g/mg). This preparation showed also the lowest trypsin inhibitor activity (0.695 TIU/mg), but after modification of greending fodder by the lactic acid. Concentrates obtained by flocculation were characterized by the highest antioxidative properties after 24 h incubation with linoleic acid. Antioxidative activities of concentrates on the whole their level exceeded the values obtained for the green fodder of Jerusalem artichoke
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