Leaf protein concentrate, sources

The solubility of P-carotene in supercritical fluids has been studied extensively [81 to 85], The extraction of P-carotene from a wide varieties of natural sources has also been described like alfalfa-leaf protein concentrates [86], carrots [34,87], sweet potatoes [88], and algae [89],... 

Leaves and subterranean plant organs are additional sources of protein materials. Potato proteins are largely available as a by-product of the starch extraction. A promising source of soluble proteins is represented by the leaves of many species leaves contain about 80-90% water and 10-20% organic material, a small part of this (10-30%) is made of proteins. About 50% of the proteins are water soluble and can be extracted and purified as a crystalline protein fraction with a molecular weight in the range 10-60 kDa, suitable for food and cosmetic purposes (leaf protein concentrate) (18). 

Alfalfa leaf protein concentrates (LPC) have been shown to be excellent sources of amino acids (Blckoff al., 1975) and other nutrients for swine (Cheeke, 1974 Cheeke et al., 1977a Cheeke and Myer, 1973) and poultry (Kuzmlcky and Kohler, 1977) and potentially for human consumption. However, the possible concentration of naturally occurring biologically active compounds In alfalfa sprouts and leafy protein concentrates makes It essential to develop procedures for minimizing such compounds during... 

Isolating protein from plant leaves may provide a protein source which could be used as a complementary protein in countries where it is too rainy to dry seed crops. Green leaves are among the best sources of protein. By pressing the leaves, a protein-containing juice can b>e obtained which may b>e coagulated and dried forming a product that is 50% protein. This product is called leaf protein concentrate (LPC). 

In general, nonconventional protein foods must be competitive with conventional plant and animal protein sources on the bases of cost delivered to the consumer, nutritional value to humans or animals, functional value in foods, sensory quality, and social and cultural acceptability. Also, requirements of regulatory agencies in different countries for freedom from toxins or toxic residues in single-cell protein products, toxic glycosides in leaf protein products, pathogenic microorganisms, heavy metals and toxins in fish protein concentrates, or inhibitory or toxic peptide components in synthetic peptides must be met before new nonconventional food or feed protein products can be marketed. 

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