Extraction, composition, and functional properties of dried alfalfa (Medicago sativa L.) leaf protein

Journal of the Science of Food and Agriculture

Volumn 97, Issue 3, 2017, Pages 882-888

  Hojilla Evangelista, Mila P ^a   Selling, Gordon W ^a   Hatfield, Ronald ^b   Digman, Matthew ^b,c  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b U S DAIRY FORAGE RESEARCH CENTER   (United States)

^c KUHN North America   (United States)

Author keywords

alfalfa; alfalfa leaf proteins; protein extraction; protein functionality

Indexed keywords

EMULSIFYING AGENT; FOOD ADDITIVE; PLANT EXTRACT; PLANT PROTEIN; WATER;

ADVERSE EFFECTS; ALFALFA; CHEMISTRY; COMPARATIVE STUDY; CROP; CROP PRODUCTION; DIALYSIS; EVALUATION STUDY; FEASIBILITY STUDY; FREEZE DRYING; HEAT; ISOLATION AND PURIFICATION; PARTICLE SIZE; PH; PLANT LEAF; PLANT STEM; PRECIPITATION; PROTEIN STABILITY; SOLUBILITY; UNITED STATES;

CHEMICAL PRECIPITATION; CROP PRODUCTION; CROPS, AGRICULTURAL; DIALYSIS; EMULSIFYING AGENTS; FEASIBILITY STUDIES; FOOD ADDITIVES; FREEZE DRYING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEDICAGO SATIVA; MIDWESTERN UNITED STATES; PARTICLE SIZE; PLANT EXTRACTS; PLANT LEAVES; PLANT STEMS; PROTEIN STABILITY; SOLUBILITY; VEGETABLE PROTEINS; WATER;

EID: 84977090439     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7810     Document Type: Article

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