FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN

Abstract

ABSTRACT Functional properties of protein concentrates from alfalfa leaves (ALP) prepared by several methods were determined. Minimum solubilities occurred around pH 3.5–4; sodium chloride 0.05–0.2M had little effect on minimum solubility. Extraction of the lipids from ALP with acetone decreased solubility slightly; increased the bulk density (2‐3‐fold); and reduced water and fat absorption capacities by 50% compared to the controls. Both emulsifying activities and emulsion stabilities of ALP samples were generally better than those of soy protein concentrate but poorer than those of soy sodium proteinate i.e., average of 57, 48 and 87 and 60, 50 and 90%, respectively. Emulsifying capacity of ALP samples were reduced following acetone extraction.