Clover Leaf Protein Concentrate Decolourized by Ethanol Extraction

Abstract

The moist curdy leaf protein concentrate prepared by acid precipitation at pH 5.0 from white clover was extracted with ethanol at room temperature and the properties of ethanol-extracted leaf protein concentrate were compared with those of white leaf protein concentrate prepared by a conventional acid coagulation method. Ethanol was an effective solvent in removing lipids and pigments from crude leaf protein concentrate and ethanol-extracted leaf protein concentrate provided similar colour, proximate chemical composition and amino acid composition to those of white leaf protein concentrate. Yield of protein obtained by the ethanol extraction method was about 4 times higher than that in white leaf protein concentrate. However, solubility of protein was rather reduced by ethanol extraction. In addition, it was shown that drying method was important factor to obtain leaf protein concentrate favorable for an application to human food.