Lettuce leaf protein: Composition, functional properties and utilization

Abstract

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.