Stability of fatty acids and leaf protein concentrate of Persian clover (Trifolium resupinatum) |
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Authors: | Mohammad Nazir Farrukh H Shah |
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Institution: | (1) Biotechnology and Food Research Center, PCSIR Laboratories Complex, 54600 Lahore, Pakistan |
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Abstract: | Freeze-dried leaf protein concentrate (LPC) contained 18% lipids in which linolenic acid (61.5%) was the major component. Linolenic acid in LPC was almost stable when stored at ambient temperature (30 to 35°C) and exposed to air for 24 weeks. Heating of LPC (50 to 200°C) in presence of moisture (6 to 12%) progressively increased the rate of destruction of linolenic acid. Below 100°C the presence of lipids did not affect the protein quality but at higher temperatures due to the lipid oxidation protein quality as estimated by dye-binding capacity was considerably affected. |
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Keywords: | heat transformation fatty acids leaf proteins |
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