1または2日間貯蔵したイタリアンライグラス緑汁液から分離したLPCの収量と栄養価(英文)

概要

論文の詳細を見る
Heat processing of plant juice is the most popular method to coagulate LPC but consumes energy. Alternative to the heat-coagulation method, fermentative coagulation of LPC has been proposed. But we have reported that recovery of protein in LPC was reduced by about 50% during 7 days anaerobic fermentation of green juice. During the experiment, it was observed that the coagulation of LPC began within 1 day of the storage. So, in the present study, LPC was removed from Italian ryegrass juice stored for 1 and 2 days in sealed bottles. The juice acidified to pH 4 was also prepared and stored as well as the unacidified juice because most of the proteolysis during storage of plant juice can be attributed to the activity of plant enzyme which can be depressed by lowering the pH of the juice. Even when the juice was anaerobically kept only for 1 day, 20 and 27% of dry matter and crude protein, respectively, were lost from LPC. But when the juice was treated with HCl before the storage, the losses were reduced to about a half of those observed in the untreated juice. There was no obvious difference in the yield of LPC between the juices stored for 1 and 2 days. Diets containing 10% crude protein provided from one of the feeze-dried LPCs and methionine were prepared and restrictedly fed to rats weighing about 50g for 10 days. Body weight gain, apparent digestibility of crude protein, nitrogen retention and the ratio of urinary nitrogen to digested nitrogen were determined by the rat trial. All the values were deteriorated by the storage. But the nutritive value of LPC separated from acidified juice stored for 1 day was not so low and significant reduction was only found in the nitrogen retention. While the digestibility of crude protein in LPC separated from the unacidified juice stored for 2 days was quite low compared with others. The lysine content of LPC reflected on the urinary nitrogen excretion of rats. The control LPCs were centrifugally separated from the acidified juice immediately after the acidification or after heating to 70°C with a gas burner. The heating process had no effects on both the yield and the nutritive value of LPC.
社団法人日本畜産学会の論文

1または2日間貯蔵したイタリアンライグラス緑汁液から分離したLPCの収量と栄養価(英文)

スポンサーリンク

概要

著者

関連論文

スポンサーリンク