摘要
以紫穗槐为原料，用热提取法提取叶蛋白，对其提取效果进行了评价。试验时设定了6种温度值，测试并分析了茎叶不同嫩度的热提取效果、不同温度对汁液酸碱度和叶蛋白提取率的影响。结果表明：50和90℃是叶蛋白提取率的2个高峰点，汁液的pH值在50℃时也相应发生突变；茎叶越幼嫩，叶蛋白提取率越高。
Leaf protein concentration (LPC) of false indigo is extracted by means ofheating extraction,and its effect is evaluated herein. Six temperatures are separately given during test,the extraction effect on different tenderness of stem-leaf,the influenceover acid-alkli concentration of juice and the ratio of LPC are tested and analysed underdifferent temperature levels. The results show that two top extraction ratios of LPC occur respectively at 50 and 90℃,the pH value of juice abruptly changes correspondinglyat 50℃;the more tender stem-leaf is, the higher the extration ratio of LPC will be.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
1996年第4期60-63,共4页
Journal of China Agricultural University
关键词
叶蛋白
紫穗槐
热提取法
leaf protein
false indigo
heating extraction
