Preparation of soluble edible protein from leafy green crops

Details Preparation of soluble edible protein from leafy green crops Preparation of soluble edible protein from leafy green crops

1974-07-08

1976-05-25

Schain, Howard E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

A23J 114

Patent

active

039592464

ABSTRACT:
Juice obtained from alfalfa or other leafy green crops is processed to isolate a cream-colored protein fraction which is soluble, odorless, bland (essentially tasteless) and useful for human nutrition. The juice is first treated to remove chloroplastic proteins, chlorophyll, carotenoids, and lipids. The residual juice containing the desired cytoplasmic proteins is treated by novel procedures--e.g., acid precipitation in the cold or by membrane filtration followed by acid precipitation at ambient temperature--to isolate the soluble bland protein.

REFERENCES:
patent: 2600903 (1952-06-01), Miller
patent: 3637396 (1971-01-01), Hollo et al.
patent: 3684520 (1972-08-01), Bickoff et al.
patent: 3823128 (1974-07-01), Bickoff et al.
J. of Biol. Chem., Vol. 49, 1921, pp. 63-91, Osborne et al.
J. Sci. Food Agric., July, 1961, pp. 502-512, Chayen et al.

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