Journal article

PROANTHOCYANIDINS (CONDENSED TANNIN) DESTABILIZE PLANT PROTEIN FOAMS IN A DOSE-DEPENDENT MANNER

GJ TANNER, PJ MOATE, LH DAVIS, RH LABY, YG LI, PJ LARKIN

AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH | C S I R O PUBLICATIONS | Published : 1995

Abstract

The compressive strength and persistence of protein foams produced from extracts of legume leaves were measured. The presence of foliar proanthocyanidin (PA, condensed tannin) in species such as Onobrychis and Lotus correlated with foams of negligible compressive strength and persistence and also with a reputation for bloat safety in the field. PA purified from forage legume leaves significantly decreased the compressive strength of protein foams produced from purified red clover leaf protein. The decrease in the compressive strength was related to the concentration of added PA in a dose-dependent manner. A ratio of PA to protein of 0.1 reduced the compressive strength by approximately half ..

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University of Melbourne Researchers