Chemical composition and protein digestibility of chloroplastic concentrates from lucerne juice coagulated using various methods
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Department of Biochemistry and Food Chemistry, Lublin Agricultural Academy, Akademicka 15, 20-934 Lublin, Poland
Publication date: 1997-02-06
J. Anim. Feed Sci. 1997;6(1):137–144
The chemical composition of protein concentrates from lucerne prepared by various methods was compared. Chloroplastic concentrates of lucerne juice (var. Kleszczewska) were precipitated by centrifugation (3000 rpm), heating (328 K), and with flocculants (Magnafloc LT-26 and Superfloc A-115). The following were analyzed: crude and true protein, carotenoid and chlorophyll contents, fatty acids content in lipid fractions, in vitro digestibility, reducing sugars and polyphenols contents. The highest crude and true protein contents were obtained in the thermal concentrate, but most carotenes and xanthophylls were coprecipitated during fractionation of the juice with Superfloc A-115 flocculant. Concentrates obtained from lucerne juice contained about twice as much unsaturated fatty acids than green fodder.