Yields of protein extracted from a range of northern Victorian herbage

McKenzie,

doi:10.1071/ea9770268

Cited by 7 publications

(5 citation statements)

References 3 publications

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“…In agreement with our results, McKenzie observed a remarkable decrease in protein extractability of grasses with increasing maturity. A trend for extracted protein yields to decrease with increasing maturity was also observed by Nanda et al .…”

Section: Discussionsupporting

confidence: 92%

Dry matter yield, chemical composition and estimated extractable protein of legume and grass species during the spring growth

et al. 2017

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White clover could be a good candidate for protein production purpose in a biorefinery due to its high extractable protein content per kg DM. In order to maximise the protein production capacity, harvest should take place during early growth due to a decline in protein extractability with maturity. The final economy of the concept will depend on the value of the fibre after extraction of the protein. © 2017 Society of Chemical Industry.

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Section: Discussionsupporting

confidence: 92%

Dry matter yield, chemical composition and estimated extractable protein of legume and grass species during the spring growth

et al. 2017

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“…The significantly higher concentration of extractable true protein in legume leaf compared to grass leaf may be largely due to notably higher concentration of B 2 in legume leaf. Higher extractable true protein in lucerne leaf compared to white clover leaf agrees with McKenzie ().…”

Section: Discussionsupporting

confidence: 83%

“…A notable decline in concentration of extractable true protein with maturity occurred in lucerne stem but did not in leaf. Thus, extraction of protein from the whole lucerne plant rather than leaf likely explains the notable decline in extracted protein with maturity in McKenzie (). In white clover and grasses, a notable decline in extractable true protein with maturity was consistent with an increase in aNDF concentration.…”

Section: Discussionmentioning

confidence: 99%

Estimation of extractable protein in botanical fractions of legume and grass species

Solati

Jørgensen

Eriksen

et al. 2017

Grass and Forage Science

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With a globally strong interest in bio‐based products such as fuels and chemicals, a feasible source of protein for the industry with positive economic impacts could be from leaves. However, more knowledge is needed on how to improve the content of extractable protein. Grasses and legumes have a high content of protein with a favourable amino acid composition. The extractable true protein was estimated at two harvest dates in leaf and stem of the legume species white clover (Trifolium repens L.), red clover (Trifolium pratense L.) and lucerne (Medicago sativa L.) and the grass species perennial ryegrass (Lolium perenne L.) and tall fescue (Festuca arundinacea L.) using the Cornell Net Carbohydrate and Protein System. Extractable true protein was more concentrated in the leaf than in the stem of all the species. Easily extractable true protein in the leaf constituted 63%–68% and 54% of crude protein in legumes and grasses respectively. If the cell wall‐bound true protein in the leaf can be extracted, concentration of extractable true protein may increase by 7%–14% and 21%–26% of crude protein in legume and grass respectively. Legume leaf could be superior to grass leaf for protein production in a biorefinery due to higher extractable true protein both on a mass basis and per hectare. In white clover leaf, a significant decline in concentration of extractable true protein with maturity was simultaneous with a substantial increase in extractable true protein per hectare.

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“…Herbage was processed in a Pirie-type macerator (Pirie, 1971) within 15 min of harvesting. Both the laboratory-scale and pilot-scale protein extraction operations have been described previo~sly.~, 22 The juice expressed from herbage was filtered by passage through a set of sieves (0.1 mm) and sampled for analysis, and/or used for further processing.…”

Section: Herbage Processingmentioning

confidence: 99%

Quantities and quality of protein extracted from pasture herbage using heat precipitation or ultrafiltration procedures

Ostrowski-Meissner¹

1980

J Sci Food Agric

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Permanent pasture stands in northern Victoria (Australia) were used for protein extraction in both laboratory-scale and plant-scale operations during the spring, surnmerandautumnseasons. Mixedherbagewasinits third,fourth,fifthandsixthweeks of regrowth. Efficiency of the protein extraction process at different stages of herbage maturity was measured, as well as the proximate analysis, amino acid composition, availability of lysine, methionine, tryptophan and protein efficiency ratio (PER) of the protein, recovered by both steam coagulation (85OC) and ultrafiltration procedures. Recovery of protein nitrogen from pasture herbage determined by the steam precipitation (85°C) procedure was on average, slightly higher in spring and autumn, as cornpared with summer. Significant interactions between the seasons and herbage regrowth stages were observed in both herbage dry matter (DM) and crude protein (N x 6.25) content, protein recovery and yield of protein from the unit of herbage DM. In general however, protein recovery declined with herbage maturity. Significantly less leal' protein concentrate (LPC) with lower nitrogen content was produced from yields of herbage in the summer season as compared with that harvested and processed in the spring and autumn seasons. LPC produced using an ultrafiltration procedure was superior to LPC obtained by the steam coagulation process in terms of LPC yield and protein nitrogen recovery, crude protein and total essential amino acids, lysine, threonine and tryptophan content and tryptophan availability. After synthetic m-methionine and L-lysine supplementations, freeze-dried ultrafiltered LPC gave (in tests with rats) a similar PER to casein which was used as a standard control protein.To achieve a PER value similar to casein, LPC produced by heat coagulation had to be !supplemented with L-tryptophan in addition to L-lysine and Dr-methionine.

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Yields of protein extracted from a range of northern Victorian herbage

Cited by 7 publications

References 3 publications

Dry matter yield, chemical composition and estimated extractable protein of legume and grass species during the spring growth

Dry matter yield, chemical composition and estimated extractable protein of legume and grass species during the spring growth

Estimation of extractable protein in botanical fractions of legume and grass species

Quantities and quality of protein extracted from pasture herbage using heat precipitation or ultrafiltration procedures

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