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CHARACTERIZATION OF THE CHLOROGENIC ACID BINDING FRACTION IN LEAF PROTEIN CONCENTRATION
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 83–85, January 1977
How to Cite
LAHIRY, N. L., SATTERLEE, L. D., HSU, H. W. and WALLACE, G. W. (1977), CHARACTERIZATION OF THE CHLOROGENIC ACID BINDING FRACTION IN LEAF PROTEIN CONCENTRATION. Journal of Food Science, 42: 83–85. doi: 10.1111/j.1365-2621.1977.tb01223.x
Published as Paper No. 5104, Journal Series, Nebraska Agricultural Experiment Station. This research was funded in uart by arants from the Nebraska Department of Economic Development and the Nebraska Alfalfa Dehydrators Association.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/5/76: revised 7/19/76: accepted 7/23/76.
Leaf protein concentrate (LPC) haa been shown to have the phenolic acid, chlorogenic acid, bound to its protein molecules. Bound chlorogenie acid creates off color problems in foods containing LPC as an ingredient and also possibly lowers the digestibility of LPC by inhibiting the rate of trypsin attack on the protein. A buffer, containing 2.5% NaCl-1 mM mercaptoethanol-40 mM phosphate, effectively removed 69% of the chiorogenic acid from LPC. LPC, with the majority of its chlorogenic acid removed, had an enhanced in vitro protein digestibility and an amino acid pattern very similar to that of the original LPC. A series of small molecular weight proteins were found to be the chlorogenie acid binding fraction in LPC.