摘要
采用酸化加热加盐的综合方法提取苜蓿干草中的叶蛋白,分别进行了草粉预浸时间、絮凝时间、絮凝温度、料水比、加盐量和提取液pH等6个因素对叶蛋白粗蛋白提取率影响的单因素实验研究,得到各单因素最佳工艺参数分别为:预浸时间24h,絮凝时间10min,料水比1∶30,絮凝温度60℃,pH3,加盐量2%。对料水比、加盐量、絮凝时间和pH的四因素三水平正交实验结果表明,影响粗蛋白提取率的因素依次为料水比>加盐量>pH>絮凝时间,最佳工艺条件组合为料水比1∶20,加盐量1%,絮凝时间5min和pH为2.5。
Extraction of leaf protein from dried alfalfa meal was studied in the paper. Factors affecting protein yield, including soaking time, coagulating time, coagulating temperature, alfalfa meal to water ratio, salt concentration and pH of extracting solution were optimized systematically through trials. The results demonstrated that factors affecting extraction were in of： alfalfa meal to water ratio〉 salt concentration 〉pH of extracting solution 〉 coagulating time, and that the optimal extraction condition was： 5min for coagulating time, 1：20 for alfalfa meal to water ratio. 1% for salt concentration and pH2.5 for extracting solution.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第1期142-145,共4页
Science and Technology of Food Industry
基金
沈阳农业大学青年基金资助项目。
关键词
苜蓿
叶蛋白
提取
最佳工艺
alfalfa
leaf protein
extraction
optimum techniques
