苜蓿干草提取叶蛋白最佳工艺的研究

The study of optimum technology of extracting leaf protein from alfalfa meal

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值等6个因素对叶蛋白粗蛋白质提取率影响的单因素试验研究,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℃,pH值3,加盐量2%。对料水比、加盐量、絮凝时间和pH值的4因素3水平正交试验结果表明,影响粗蛋白质提取率的因素依次为料水比>加盐量>pH值>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值为2.5。

Techniques of adding acid and heating treatment to extract leaf protein from dried alfalfa and factors affecting crude protein extracting ratio were studied.The factors included soaking time, coagulating time, coagulating temperature,ratio of alfalfa meal to water,salt concentration and pH of extracting solution.Single-factor-trial was conducted and the optimum technical parameters for each factor were obtained：24 h for soaking time, 10 min for coagulating time,60℃ for coagulating temperature, 1：30 for ratio of alfalfa meal to water,2 % for salt concentration and pH 3 for extracting solution.A 4-factor-3-1evel-orthogonal-trial was conducted to investigate the optimum combining condition that influenced crude protein extracting ratio.The result showed that the order of the factor were ratio of alfalfa meal to water=1：20,salt concentration=1%,pH value of extracting solution=2.5 ,coagulating time=5 min.