Leaf Protein

Leaf Protein

The coagulum separated from leaf juice , but not further fractionated , is called leaf protein ( LP ) in this book . It is often called leaf protein concentrate ( LPC ) by others , and some recent publications have called it leaf ...

Author: N. W. Pirie

Publisher: Cambridge University Press

ISBN: 0521330300

Category: Science

Page: 209

View: 638

An account of recent advances in the appreciation of the value of the fiber residue from fractionating leafy plants and in attempts to use the soluble leaf components as a substrate for cultivating microorganisms.
Categories: Science

Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs

Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs

Nigeriachemical composition of 16 unexploited native leguminous seeds ( 554 ) . increase yield of recovered leaf protein concentrate ( 583 ) ; isolation and partial characterization of the major ( Fraction I protein ) component ( 584 ) ...

Author: Thomas H. Applewhite

Publisher: The American Oil Chemists Society

ISBN: 093531525X

Category: Technology & Engineering

Page: 575

View: 494

Categories: Technology & Engineering

Evaluation of Novel Protein Products

Evaluation of Novel Protein Products

REFERENCES BYERs, M. and STURRock, J. W. (1965) The yields of leaf protein extracted by large-scale processing of various crops, J. Sci. Fa. Agric. 16, 341. BYERs, M., GREEN, S. H., and PIRIE, N. W. (1965) The presentation of leaf ...

Author: A. E. Bender

Publisher: Elsevier

ISBN: 9781483184241

Category: Health & Fitness

Page: 400

View: 358

Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods. Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition. Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.
Categories: Health & Fitness

Production and Evaluation of Leaf Protein Concentrates Studies on the Role of Peroxidase in Hydroxylation of Aromatic Compounds

Production and Evaluation of Leaf Protein Concentrates   Studies on the Role of Peroxidase in Hydroxylation of Aromatic Compounds

There was relatively little difference among the leaf proteins from nine species of the plants in their amino acid composition, hydrolysis by digestive enzymes, and estimated biological value. This suggests that leaf proteins from a ...

Author: Walter Roy Akeson

Publisher:

ISBN: WISC:89011209400

Category: Aromatic compounds

Page: 292

View: 710

Categories: Aromatic compounds

Proceedings Of The Xiv International Grassland Congress

Proceedings Of The Xiv International Grassland Congress

Nutritional Quality of Leaf Proteins Prepared from Crops Containing Phenolic Compounds and Polyphenolase T. HORIGOME and S. UCHIDA Okayama University , Tsushima , Okayama , Japan Summary Many studies have indicated that leaf protein ...

Author: J. Allan Smith

Publisher: CRC Press

ISBN: 9781000236392

Category: Science

Page: 878

View: 439

Approximately 1500 scientists from around the globe participated in the InternationalGrassland Congress at the University of Kentucky in 1981, sharing existingknowledge of grasslands and exploring methods for increasing the productivity oflivestock/forage systems so as to better feed mankind while maintaining or improvingenvironmental quality. Of the nearly 500 papers presented on previously unpublishedoriginal research or experimental research and development projects, 273 were selectedfor inclusion in this book. They cover the current basic and applied research on productionand utilization of forages from grasslands the world over.
Categories: Science

Proteins

Proteins

A number of different heterologous proteins and peptides are now produced in a variety of plants , at a research level at least . Genetic manipulation of plant systems may be undertaken for a number of reasons .

Author: Gary Walsh

Publisher: John Wiley & Sons

ISBN: 0471899070

Category: Science

Page: 547

View: 715

Protein Biotechnology and Biochemistry is a complete and definitive source of information for all those interested in the area, providing a broad overview of the various medical, diagnostic and industrial uses of proteins. It covers basic biochemical principles as well as providing a comprehensive survey of products currently available or under development. * The new edition has been thoroughly updated with new material. * The key difference is that this new edition will include more "pure" biochemistry. * There are two completely new chapters: Protein Structure - an overview and Novel Proteins from Novel Sources. Chapter 2, Protein Structure, an overview and chapter 3, Protein Purification & Characterisation, make up approximately 30% of the book. These chapters concentrate on the basic biochemical principles of proteins and will lay the foundations for the rest of the book. The remaining chapters focus on protein biotechnology and have been rearranged, updated and expanded.
Categories: Science

New and Developing Sources of Food Proteins

New and Developing Sources of Food Proteins

10 Leaf protein for food use : potential of Rubisco R. Douillard and O. de Mathan 10.1 INTRODUCTION Leaf protein was discovered and characterized in 1773 by Rouelle [ 1 ] who was demonstrator at the Jardin du Roi ' in Paris .

Author: B.J.F. Hudson

Publisher: Springer Science & Business Media

ISBN: 0412584204

Category: Technology & Engineering

Page: 369

View: 639

Developments in the production of milk lkproteins. Food proteins from red meat by-products. Poultry-the versatile food. New product innovation from eggs.Fish protein. Protein of some legume seeds: soybean, pea, fababean. Panult and cottonseed proteins for food uses. food proteins from emerging seed sources. Rapiseed protein. Leaf protein for food use: potential of rugisco. Fungal protein.
Categories: Technology & Engineering

Functionality of Proteins in Food

Functionality of Proteins in Food

Leaf protein isolates and concentrates to be utilized as ingre-dients in conventional formulations and new food analogs should possess the fol-lowing critical functional properties: solubility, emulsifying and foaming proper-ties, ...

Author: Joseph F. Zayas

Publisher: Springer Science & Business Media

ISBN: 9783642591167

Category: Science

Page: 373

View: 755

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Categories: Science

New Trends in Natural and Synthetic Polymer Science

New Trends in Natural and Synthetic Polymer Science

Acetylation of leaf protein improved the solubility and foaming capacity also but to a much lesser extent . Studies of the soluble tobacco leaf proteins ( F - 1 - p and F - 2 - p ) confirmed an improvement in functionality by ...

Author: Cornelia Vasile

Publisher: Nova Publishers

ISBN: 1594547726

Category: Technology & Engineering

Page: 255

View: 978

This collection of texts written by well-recognised specialists was constituted having in view these important directions of actual research. Sustainable economical growth requires safe resources of raw materials for the industrial production. Today's most frequently used industrial raw material, petroleum, is neither sustainable, because limited, nor environmentally friendly. While the economy of energy can be based on various alter-native raw materials, such as wind, sun, water, biomass, as well as nuclear fission and fusion, the economy of substances is fundamentally depending on biomass, in particular biomass of plants. In the last decades because of the crude oil and other natural resources crisis, a new alternative has been proposed consisting in utilisation of renewable natural resources as feedstock and fuel, among which the biomass is the most promising.
Categories: Technology & Engineering