title: Stability of fatty acids and leaf protein concentrate of Persian clover (Trifolium resupinatum).
abstract: Freeze-dried leaf protein concentrate (LPC) contained 18% lipids in which linolenic acid (61.5%) was the major component. Linolenic acid in LPC was almost stable when stored at ambient temperature (30 to 35 degrees C) and exposed to air for 24 weeks. Heating of LPC (50 to 200 degrees C) in presence of moisture (6 to 12%) progressively increased the rate of destruction of linolenic acid. Below 100 degrees C the presence of lipids did not affect the protein quality but at higher temperatures due to the lipid oxidation protein quality as estimated by dye-binding capacity was considerably affected.
authors: Biotechnology and Food Research Centre, Lahore, Pakistan.
authors: M
authors: M
authors: Nazir
authors: F H
authors: FH
authors: Shah
mesh_terms: D005227:Fatty Acids / Q000032:analysis*; D005519:Food Preservation; D005612:Freeze Drying; D006358:Hot Temperature; D010940:Plant Proteins / Q000032:analysis*; D013696:Temperature; D013997:Time Factors
chemical_list: D005227:Fatty Acids; D010940:Plant Proteins