Abstract
Leaf protein concentrate (LPC) was obtained from Japanese radish (daikon) to effectively utilize their protein and effects of some factors on the recovery of protein were studied.
Japanese radish leaves and water (about 1: 3 in weight) were mixed, and homogenized by a mechanical homogenizer. Expressed radish leaf juice (green juice or GJ) was heated to 85°C, cooled immediately under 40°C, and filtered to filter off LPC.
The green LPC was constituted of approximately 72% protein and 17% lipid (dry basis) and amino acid score of the LPC was 100. The recovery of protein was approximately 53%, and increased to 57% by homogenizing radish leaf twice.
The recovery of protein and the color of the LPC were sensitive to the pH of the GJ. The maximum recovery of protein was 56% at pH 5.2. The LPC obtained at pH 7.2 showed most vivid green. The pH of the GJ also influenced the size of coagulum. The obtained coagulum at very low pH (below 3.2) or high pH (over 9.2) was very small, and then difficult to filter it.
