| 摘要 |
1528782 Extracting protein from leafy vegetable matter FRANCE LUZERNE 30 Oct 1975 [4 Nov 1974] 44958/75 Heading C3H A process for treating leafy green vegetable (e.g. alfalfa) matter comprises (a) subjecting one part by weight of the vegetable matter in 0À5-10 parts by weight of a liquid medium comprising water or a serum produced by the process to (i) a moderately high temperature at a pH of 4À5-8À5; or (ii) a pH above 10; or (iii) a moderately high temperature at a pH of 8-12 so as to flocculate the chloroplastic proteins in the vegetable matter tissues; (b) pressing the resulting first flocculated mixture to give a pressing cake containing the greater part of the chloroplastic proteins and pigments of the vegetable matter and a brown coloured pressing juice containing a maximal amount of the non-pigmented proteins of the vegetable matter; (c) substantially dehydrating the pressing cake, (d) acidifying or heating the juice to flocculate the cytoplasmic proteins of the vegetable matter and to remove pigment present in the brown pressing juice and then (e) separating the resulting second flocculated mixture into flocculated cytoplasmic protein and a liquid serum. |
