Solubility and Stability Characteristics of Proteins in Green Juice Prepared from Alfalfa, White Clover and Italian Ryegrass

Abstract

In Pro-Xan II process, green juice (GJ) extracted from leaves is heated first to 60°C, cooled and centrifuged. The supernatant i.e. clear brown juice (CBJ) is reheated to 80 to 85°C to prepare white leaf protein concentrate (LPC). This paper deals with solubility and stability of proteins in GJ and CBJ derived from alfalfa, white clover and Italian ryegrass. The pH solubility profiles from the three crops are almost similar in GJ but not in CBJ. The stability of protein in GJ and CBJ was low, depending upon the temperature and pH in storing and it is deeply related to the recovery of LPC. These results may suggest that LPC should be prepared with a keen attention to kinds of crop and to storing temperature and/or pH of GJ and CBJ.