Lettuce leaf protein: Composition, functional properties and utilization

✍ Scribed by Moharram, Y. G. ;Hamza, M. ;Abd El-Aal, M. H.

• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 409 KB
• Volume: 31
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19870311003

✦ Synopsis

The study of the composition, properties and utilization of lettuce leaf protein concentrate indicated that it had low level of ash and crude fiber, high content of protein (70%). and considerable amounts of the the lowest "nitrogen solubility" occurred between pH 3 and 5 ; it showedagoodwater and fat absorption, emulsification capacity and low foaming and gelation properties; -it was resistant to heat denaturation; -according to PAGE separation, it was fractionated into 6 fractions, 4 of which were high in molar masses, -the addition of 2.5 7; ofthis concentrate to the Egyptian Asalia candy did not affect its subjective properties.