Record Details

Nutritional studies on whole extract coagulated leaf protein and fractionated chloroplastic and cytoplasmic proteins from lucerne (@Medicago sativa@).

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/2716/
 
Title Nutritional studies on whole extract coagulated leaf protein and fractionated chloroplastic and cytoplasmic proteins from lucerne (@Medicago sativa@).
 
Creator Mahadeviah, S.
Subba Rao, B. H.
Narendra, Singh.
 
Subject 10 Plants
13 Nutrition-Human
09 Leaf protein
 
Description Leaf extracts were prepared from the green vegetation of lucerne (Medicago sativo). The leaf proteiD was
coagulated by steam injection and the chloroplastic and cytoplasmic proteins were fractionated by a
differential heat treatment. The prOllimate composition of various materials was analysed and nutritive
value was studied with reference to growth of weanling albino rats. The effects of processing on the distribution
of major constituents among the different products and their bearing on nutrition are discussed.
The results showed the spray-dried leaf extract to be unsuitable as food because of the association of
various water-soluble constituents, and the,coagulated leaf protein to be satisfactory. Nutritionally, the
chloroplastic material was inferior and the cytoplasmic 'one superior to the unfractionated leaf protein.
The close association of nutritional improvement with an increase in protein content suggests that the nonprotein
constituents act as low-digestibility diluents and probably damage the food value by various interactions.
 
Date 1969
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2716/1/Journal%20of%20Science%20of%20Food%20and%20Agriculture%2C%20Volume-20%28%20%281969%29%20355-358.pdf
Mahadeviah, S. and Subba Rao, B. H. and Narendra, Singh. (1969) Nutritional studies on whole extract coagulated leaf protein and fractionated chloroplastic and cytoplasmic proteins from lucerne (@Medicago sativa@). Journal of Science of Food and Agriculture, 20. pp. 355-358.