Leaf protein isolates from some Egyptian crops

Bakr, T. M. Abo; Magdy, Mohamed; Moustafa, E.K.

doi:10.1016/0308-8146(82)90081-4

Cited by 8 publications

(1 citation statement)

References 10 publications

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“…It should be noted from Table 1 that the percentage of crude protein in sweet potato leaves was high enough to be considered a good source of leaf protein, however similar results were found elsewhere [l, 5,6]. On the other hand moisture, ash, ether extract, crude fiber and nitrogen-free extract presented were in the range of those found by other investigators [7, 14, 151 who estimated these compounds in lucerne, cowpea, and tobacco leaf, respectively.…”

Section: Chemical Composition Of Sweet Potato Leavessupporting

confidence: 82%

Protein isolates from Egyptian sweet potato leaves

Ghazi¹,

Metwali²,

Atta³

1989

Nahrung

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The optimum conditions for protein extraction from sweet potato leaves were studied. The results obtained led to the following conclusions: pH 10 was found to be the best pH for maximum protein recovery after 4 h of extraction using distilled water in a ratio of 20: 1 (v/w) solvent to sweet potato leaf powder; to increase the yield of the extractable protein (leaf protein concentrate, LPC) it was necessary to double the extraction steps.After extraction, the protein was precipitated according to its isoelectric point which was found at pH 4.The LPC yielded from sweet potato leaves had less value of antinutritional factors than found initially in the leaves. Also, the functional properties of the isolated LPC were studied: Oil holding capacity of LPC was higher than water holding capacity of the same protein, also it was higher than oil holding capacity of the albumin. The coagulated protein value of the LPC was much lower than that of albumin. The foamingcapacity of LPC at pH 7 was higher than that found at pH 4 and both were much lower than those of albumin. On the other hand the foam of LPC was more stable at pH 7 than that found at pH 4.

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Section: Chemical Composition Of Sweet Potato Leavessupporting

confidence: 82%

Protein isolates from Egyptian sweet potato leaves

Ghazi¹,

Metwali²,

Atta³

1989

Nahrung

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Lettuce leaf protein: Composition, functional properties and utilization

Moharram

Hamza

El-Aal

1987

Nahrung

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The study of the composition, properties and utilization of lettuce leaf protein concentrate indicated that it had low level of ash and crude fiber, high content of protein (70%), and considerable amounts of the essential amino acids; the lowest „nitrogen solubility”︁ occurred between pH 3 and 5; it showed a good water and fat absorption, emulsification capacity and low foaming and gelation properties; it was resistant to heat denaturation; according to PAGE separation, it was fractionated into 6 fractions, 4 of which were high in molar masses, and the addition of 2.5% of this concentrate to the Egyptian Asalia candy did not affect its subjective properties.

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