Stabilization and extraction of alfalfa (Medicago sativa) protein following multiple postharvest processing techniques coupled with protease inactivation

Autor: Smovzhenko, Alisa ^a, Heuschele, D.Jo ^{b, c}, Ismail, Baraem P. ^{a, ⁎}

Publikováno v: In Food Research International February 2025 201

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Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

Autor: Trine Kastrup Dalsgaard, Sandra Beyer Gregersen, Anders Hauer Møller, Marianne Danielsen, Marianne Hammershøj, Caroline Nebel, Signe H. Nissen, Jesper Malling Schmidt, Lene Stødkilde

Publikováno v: Nissen, S H, Schmidt, J M, Gregersen, S, Hammershøj, M, Møller, A H, Danielsen, M, Stødkilde, L, Nebel, C & Dalsgaard, T K 2021, ' Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes ', Food Hydrocolloids, vol. 119, 106874 . https://doi.org/10.1016/j.foodhyd.2021.106874

Protein fractionated from alfalfa exhibits promising properties for exploitation as food ingredient. However, further knowledge and improvement of the functional properties is essential to increase the potential for commercial use. This might be obta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc42e3d3c39ff5b7968125d493aa0995
https://pure.au.dk/portal/da/publications/increased-solubility-and-functional-properties-of-precipitated-alfalfa-protein-concentrate-subjected-to-ph-shift-processes(f6ad5b34-7f0c-4df4-b09a-1ad1bc9e2c89).html

Effects of dietary alfalfa protein concentrate on lipid metabolism and antioxidative status of serum and composition and fatty acid profile and antioxidative status and dietetic value of muscles in broilers

Autor: Robert Krusiński, Anna Winiarska-Mieczan, Małgorzata Kwiecień, Anna Danek-Majewska, Katarzyna Kwiatkowska

Publikováno v: Poultry Science, Vol 100, Iss 4, Pp 100974-(2021)
Poultry Science

The aim of this study was to determine the effect of addition of alfalfa protein concentrate (APC) at the dose of 15 g or 30 g per 1 kg on the chemical composition, fatty acid profile, dietary value, and antioxidant status in muscles and serum of Ros

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab1df21f406d85ff01f30796c1f67127
http://www.sciencedirect.com/science/article/pii/S0032579120310257

Opinion on the safety of ‘Alfalfa protein concentrate’ as food

Autor: European Food Safety Authority (EFSA)

Publikováno v: EFSA Journal, Vol 7, Iss 4, Pp n/a-n/a (2009)

Externí odkaz: https://doaj.org/article/ec9cfcbb098949099996c16c658945cd