An investigation of the utility of buckwheat juice in the process of obtaining protein concentrates
1994
Baraniak, B. | Bubicz, M. (Agriculture Academy, Lublin (Poland). General Chemistry Dept.)
The juice obtained from lucerne plants was mixed with the juice obtained from buckwheat plants in a 1:4 volumetric ratio. In the raw material obtained in this way, the protein content increased slightly (in relation to lucerne juice), while the chlorophylls content and the proteolytic enzymes activity decreased. From the lucerne and the buckwheat juices and from their mixtures, the protein concentrates were precipitated by means of an anion Magnafloc LT-26 flocculant. The concentrate obtained from the buckwheat juice had a lower protein content than concentrate from the lucerne juice. In the concentrate flocculated from the mixture of juices, the protein level of both total and true proteins was close to the values obtained for the lucerne concentate. The highest precipitation efficiency was obtained for the buckwheat juice, though the quantity of the protein obtained from 1 dm**3 was the lowest.
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Эту запись предоставил University of Ljubljana