Baraniak B, Baraniak A
Nahrung. 1987;31(4):341-3. doi: 10.1002/food.19870310423.
The quantities of protein which can be extracted from green plants depend on a number of factors such as the botanical composition of the plant, its growth stage, topdressing and system of extraction. Leaf protein concentrates have been incorporated into food for human consumption, but their green color has limited its application. Thermal precipitation of chloroplastic material is not specific, causes denaturation and requires high energy input. A selective recovery of the green fraction is possible by centrifugation at high centrifugal forces or by the combination of this method with an addition of calcium salt to a green juice. Application of high molecular polyelectrolytes in green juice precipitation allows the separation of pigmented material at room temperature. The objective of this work was to determine the effect of cationic and anionic flocculants on fractionation of alfalfa green juice into two fractions: chloroplastic (green LPC) and cytoplasmatic (white LPC).
从绿色植物中提取的蛋白质数量取决于许多因素，如植物的植物组成、生长阶段、追肥和提取系统。叶蛋白浓缩物已被添加到人类食用的食物中，但其绿色限制了其应用。叶绿体物质的热沉淀不具有特异性，会导致变性且需要高能量输入。通过在高离心力下离心或通过将该方法与向绿色汁液中添加钙盐相结合，可以选择性地回收绿色部分。在绿色汁液沉淀中应用高分子聚电解质可以在室温下分离色素物质。这项工作的目的是确定阳离子和阴离子絮凝剂对苜蓿绿色汁液分离为叶绿体（绿色叶蛋白浓缩物）和细胞质（白色叶蛋白浓缩物）两个部分的影响。
