Publication Date
1985
Location
Kyoto Japan
Description
The influence of remaining brown juice ( deproteinised juice) in wet protein curd on the quality of resulting leaf protein was examined. Freshly cut Italian ryegrass and red clover were fractionated into protein curd, brown juice and pressed cake. Various leaf proteins were prepared by drying the protein curds retaining different amounts of brown juice at 65°C followed by acetone-washing, and by immediate acetone-washing of the protein curd. Casein-brown juice mixtures at the ratio of 1 :3 and 1: 6 were also prepared. The crude protein content of the dry matter in brown juice was very low, 9. 9% for Italian rye grass and 12.4% for red clover.Therefore, the increasing amount of brown juice retained in protein curd led to the decrease in crude protein content of leaf protein. From the nutritive evaluation with rats, it was found that the brown juice retained in protein curd lowered the nutritive quality of the protein. Furthermore, it was confirmed that the brown juice from red clover had a greater influence upon lowering the nutritive quality of protein than that from Italian ryegrass.
Citation
Cho, Y S.; Kim, J K.; Horigome, T; and Uchifa, S, "Effect of Remaining Brown Juice in Wet Protein Curd on the Quality of Leaf Protein After Drying" (1985). IGC Proceedings (1985-2023). 34.
(URL: https://uknowledge.uky.edu/igc/1985/ses9/34)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Effect of Remaining Brown Juice in Wet Protein Curd on the Quality of Leaf Protein After Drying
Kyoto Japan
The influence of remaining brown juice ( deproteinised juice) in wet protein curd on the quality of resulting leaf protein was examined. Freshly cut Italian ryegrass and red clover were fractionated into protein curd, brown juice and pressed cake. Various leaf proteins were prepared by drying the protein curds retaining different amounts of brown juice at 65°C followed by acetone-washing, and by immediate acetone-washing of the protein curd. Casein-brown juice mixtures at the ratio of 1 :3 and 1: 6 were also prepared. The crude protein content of the dry matter in brown juice was very low, 9. 9% for Italian rye grass and 12.4% for red clover.Therefore, the increasing amount of brown juice retained in protein curd led to the decrease in crude protein content of leaf protein. From the nutritive evaluation with rats, it was found that the brown juice retained in protein curd lowered the nutritive quality of the protein. Furthermore, it was confirmed that the brown juice from red clover had a greater influence upon lowering the nutritive quality of protein than that from Italian ryegrass.
