Production and chemical composition of alfalfa protein concentrate obtained by freezing

被引：4
|
作者：
Hernandez, A [1 ]
Hernandez, T [1 ]
Martinez, C [1 ]
机构：
[1] Univ Alcala de Henares, Depnut & Bromatol, Alcala De Henares 28871, Madrid, Spain
来源：
ANIMAL FEED SCIENCE AND TECHNOLOGY | 1998年 / 72卷 / 1-2期
关键词：
alfalfa; chloroplast; freezing; chemical composition;
D O I：
10.1016/S0377-8401(97)00167-3
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Freezing alfalfa leaf juice yielded a curd with a high protein content, consisting primarily of chloroplasts. A study was conducted to determine the influence of freezing method, Freezing in liquid nitrogen yielded only 90 g kg(-1) less curd than did freezing in the chest freezer. Curd formation may be caused by destabilization of the colloidal structure of the chloroplasts by freezing. Chemical composition of frozen concentrate (FC) was investigated to characterize the concentrate chemically. The chemical composition (protein: 522 g kg(-1), lipids: 134 g kg(-1), soluble sugars: 21 g kg(-1), starch: 48 g kg(-1) and ash: 54 g kg(-1)) suggested that the FC was suitable for feeding to nonruminants. (C) 1998 Elsevier Science B.V.
引用
收藏
页码：169 / 174
页数：6
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