摘要
以紫花苜蓿、苦荬菜为材料,研究不同pH条件下热提法和乳酸发酵酸法对叶蛋白得率的影响。结果表明:提取液pH为3时,叶蛋白得率最高。紫花苜蓿叶蛋白得率分别为18.99%和18.48%;苦荬菜叶蛋白得率分别为27.16%和27.96%。此外,还研究了苜蓿叶蛋白色泽与提取液温度的关系,为叶蛋白用于食品工业提供科学依据。
The influence of pH on percentage of leaf protein in Medicago sativa and Lactuca indica by the extractive methods of heating extraction and lactic fermentative acid was studied in this paper. The results showed that the percentage of leaf protein was highest when pH of extractive solution was 3, and the percentage of leaf protein in Medicago sativa and Lactuca indica were 18.99% and 27.16% respectly. In order to provide beneficial reference for industry production of protein, the relationship between color of leaf protein in Medicago sativa and temperature of extractive solution was also studied.
出处
《上海交通大学学报（农业科学版）》
2003年第B12期66-70,82,共6页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
市科委基金项目(013912106)
关键词
紫花苜蓿
苦荬菜
叶蛋白
热提法
乳酸发酵酸法
Medicago sativa L
Lactuca indica L
leaf protein
extraction
lactic fermentative acid
