Functional properties of mulberry (Morus atropurpurea Roxb.) leaf proteins extracted by different methods

Modern Food Science and Technology

Volumn 31, Issue 12, 2015, Pages 235-241

  Sun, Chong Zhen ^a   Wu, Wen Jia ^a   Min, Tian ^a   Liu, Yang ^a   Zhu, Jian Hua ^b   Lai, Fu Rao ^a   Wu, Hui ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Shaoguan College   (China)

Author keywords

Amino acid composition; Extracted methods; Functional characteristics; Leaf protein; Mulberry leaf; Scanning electron microscope (SEM)

Indexed keywords

AMINO ACIDS; FOOD PROCESSING; GELATION; HONEYCOMB STRUCTURES; PLANTS (BOTANY); PRECIPITATION (CHEMICAL); PROTEINS; SCANNING ELECTRON MICROSCOPY; WATER ABSORPTION;

AMINO ACID COMPOSITIONS; EXTRACTED METHODS; FUNCTIONAL CHARACTERISTICS; LEAF PROTEINS; MULBERRY LEAF;

EMULSIFICATION;

EID: 84960949054     PISSN: 16739078     EISSN: None     Source Type: Journal    
DOI: 10.13982/j.mfst.1673-9078.2015.12.036     Document Type: Article

References (27)

1. LIU Qing-guang, TIAN Li-ping, XUE Lin, et al. Studies on extraction of leaf proteins at the different period of alfalfa (Medicago sativa) [J]. Modern Food Science and Technology, 2005, 21(1): 53-54
2. Ningappa M B, Srinivas L. Purification and characterization of 35 kDa antioxidant protein from curry leaves (Murraya koenigii L.) [J]. Toxicology in Vitro, 2008, 22(3): 699-709
3. Hew C S, Gam L H. Proteome analysis of abundant proteins extracted from the leaf of Gynura procumbens (Lour.) Merr [J]. Applied Biochemistry and Biotechnology, 2011, 165(7-8): 1577-1586
4. XIE Zheng-jun. Study on the alfalfa leaf protein and preparation of antioxidant peptides by enzymic hydrolyzing [D]. Wuxi: Jiang Nan University, 2009
5. GÜVEN İ. Effect of species on nutritive value of mulberry leaves [J]. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 2012, 18(5): 865-869
6. Kandylis K, Hadjigeorgiou I, Harizanis P. The nutritive value of mulberry leaves (Morus Alba) as a feed supplement for sheep [J]. Tropical Animal Health and Production, 2009, 41(1): 17-24
7. Alkirshi R A, Alimon A R, Zulkifli I, et al. Utilization of mulberry leaf meal (Morus alba) as protein supplement in diets for laying hens [J]. Italian Journal of Animal Science, 2010, 9(3): 265-267
8. AlKirshi R A, Alimon A, Zulkifli I, et al. Nutrient digestibility of mulberry leaves (Morus alba) [J]. Italian Journal of Animal Science, 2013, 12(2): 219-221
9. Vu C C, Verstegen M W A, Hendriks W H, et al. The nutritive value of mulberry leaves (Morus alba) and partial replacement of cotton seed in rations on the performance of growing Vietnamese cattle [J]. Asian-Australasian Journal of Animal Sciences, 2011, 24(9) : 1233-1242
10. Jaime S C, Omar C M, Efren R B, et al. Effect of increasing levels of white mulberry leaves (Morus alba) on ruminal dry matter degradability in lambs [J]. Tropical Animal Health and Production, 2011, 43(5): 995-999
11. JIANG Hong-bo, LEI Ting. Study on the technology of extracting leaf protein concentrates from Morus Alba Leaves [J]. Academic Periodical of Farm Products Processing, 2007, 12: 19-21
12. WANG Tao-yun, WANG Jin-hu. The optimization for extraction technique of leaf protein concentrate (LPC) from Morus Alba L. [J]. Food Research and Development, 2006, 27(2): 79-81
13. QU Hong-sen, YOU Duo, WU Qiong-ying, et al. Optimization of technology for preparation of mulberry leaf protein by fermentation and determination of in vitro digestibility of the prepared product [J]. Science of Sericulture, 2012, 38(5): 885-892
14. WANG Fang, LIU Hua, DONG Mei-hong. Functional properties of proteins from mulberry leaves [J]. Food Science, 2010, 31 (11): 81-86
15. Klompong V, Benjakul S, Kantachote D, et al. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type [J]. Food Chemistry, 2007, 102(4): 1317-1327
16. YUAN De-bao. Heat-induced aggregation of soy protein and its mechanism [D]. Guangzhou: South China University of Technology, 2010
17. Khattab R Y, Arntfield S D. Functional properties of raw and processed canola meal [J]. Food Science and Technology, 2009, 42(6): 1119-1124
18. Ogunwolu S O, Henshaw F O, Mock H P, et al. Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut [J]. Food Chemistry, 2009, 115(3): 852-858
19. Viuda-Martos M, Ruiz-Navajas Y, Martin-Sánchez A, et al. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product [J]. Journal of Food Engineering, 2012, 110(2): 220-224
20. Guan X, Yao H, Chen Z, et al. Some functional properties of oat bran protein concentrate modified by trypsin [J]. Food Chemistry, 2007, 101(1): 163-170
21. Lawal O S, Adebowale K O, Adebowale Y A. Functional properties of native and chemically modified protein concentrates from bambarra groundnut [J]. Food Research International, 2007, 40(8): 1003-1011
22. WANG Fang, QIAO Lu, ZHANG Qing-qing, et al. Amino acid composition and nutritional evaluation of mulberry leaves [J]. Food Science, 2015, 36(1): 225-228
23. Guven I. Effect of species on nutritive value of mulberry leaves [J]. Kafkas Universitesi Veteriner Fakultesi Dergisi, 2012, 18(5): 865-869
24. LIU Jun, XIAO Geng-sheng, LIAO Sen-tai, et al. Nutrients analysis and quality evaluation of mulberry leaves from different sources [J]. Modern Food Science and Technology, 2011, 27(12): 1520-1523
25. LIU Bin, XI Ya-li, MU Feng-hai, et al. Study on aggregation effect of alfalfa leaf protein in different treatment conditions [J]. Pratacultural Science, 2010, 27(1): 114-118
26. Aletor O, Oshodi A A, Ipinmoroti K. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates [J]. Food Chemistry, 78(1), 63-68
27. Lamsal B P, Koegel R G, Gunasekaran S. Some physicochemical and functional properties of alfalfa soluble leaf proteins [J]. Food Science and Technology, 2007, 40(9): 1520-1526