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Fractional coagulation of proteins from alfalfa leaf juice by use of alum

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Proceedings / Indian Academy of Sciences

Abstract

A process is described to fractionate the expressed alfalfa juice into green and white protein-rich fractions using alum. Fractional coagulation using heat yielded more white product than when alum was used. This was attributed to more protein precipitated in green fraction when alum was used. Protein precipitating ability of alum was seen to be as good as that of trichloroacetic acid. The cost of separation of green and white fractions using alum is likely to be low since the technique is simple and capital saving.

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Authors and Affiliations

  1. Department of Botany, Marathwada University, 431 004, Auragabad, India

    C V Savangikar, V A Savangikar & R N Joshi

Authors
  1. C V Savangikar
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  2. V A Savangikar
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  3. R N Joshi
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Savangikar, C.V., Savangikar, V.A. & Joshi, R.N. Fractional coagulation of proteins from alfalfa leaf juice by use of alum. Proc. Indian Acad. Sci. 95, 47–49 (1985). https://doi.org/10.1007/BF03053118

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  • DOI: https://doi.org/10.1007/BF03053118

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