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Plant Foods for Human Nutrition

, Volume 40, Issue 4, pp 283–288 | Cite as

Stability of fatty acids and leaf protein concentrate of Persian clover (Trifolium resupinatum)

  • Mohammad Nazir
  • Farrukh H. Shah
Article

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°C) and exposed to air for 24 weeks. Heating of LPC (50 to 200°C) in presence of moisture (6 to 12%) progressively increased the rate of destruction of linolenic acid. Below 100°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.

Key words

heat transformation fatty acids leaf proteins 

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Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • Mohammad Nazir
    • 1
  • Farrukh H. Shah
    • 1
  1. 1.Biotechnology and Food Research CenterPCSIR Laboratories ComplexLahorePakistan

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