|Title||Protein extraction from spinach juice using vacuum explosion and their separation by active carbon, heat, and CaCl2|
|Author(s)||Kootstra, A.M.J.; Huurman, S.|
|Source||Wageningen : ACRRES, Wageningen University & Research (PPO publication 687) - 23|
|Publication type||Research report|
|Abstract||The goal of the study described here is to produce a clear, uncoloured protein solution from spinach.
Activated carbon, 50 °C heat and 50 °C+ CaCl2 are applied to decolour the juice by removing unwanted
material. The Betaprocess (vacuum explosion) is tested at different temperatures for its ability to assist
in the process. It is concluded that the Betaprocess releases more protein from slowjuiced spinach, but that this protein does not end up in the final treated juice. The activated carbon method does not result in satisfactorily decolourised juice. The 50 °C and especially the 50 °C+CaCl2 treatment result in clarified
juice. The protein concentrations of the juice after the two latter treatments do not differ much from each other. There are indications that Betaprocess at 20 °C results in slightly higher protein concentrations in the final juice after subsequent treatments, compared to when other temperatures or no Betaprocess is applied.