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A study on the stability of proteins and carotenoid pigments in the juice of Parthenium hysterophorus L

, : A study on the stability of proteins and carotenoid pigments in the juice of Parthenium hysterophorus L. Indian Journal of Botany 2(1): 32-36

The relative stability was studied on protein, carotene and xanthophyll in freshly expressed juice of Parthenium hysterophorus, a species with potential for yielding high quality protein concentrate. The proteolytic activity in the juice was very low, as only 4% of the protein degraded in 4 h. Energy of activation, as calculated from the Arrhenius equation, was low when the juice was at pH 5.5.


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