苜蓿鲜草提取叶蛋白最适条件的研究

Study on the Optimum Condition of Extracting Leaf Protein from Fresh Alfalfa

通过采用酸化、加热、加盐综合方法提取苜蓿鲜草中叶蛋白,分别进行絮凝时间、温度、加盐量和提取液pH值等4个因素对叶蛋白粗蛋白质提取率影响的单因素研究。结果表明,各单因素最佳参数分别为:絮凝时间8min,絮凝温度70℃,pH值5,加盐量2.0%。对温度、盐浓度、絮凝时间和pH值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加盐量>温度>pH值>絮凝时间,最佳条件组合为加盐量1.6%,絮凝温度70℃,絮凝时间8min和pH值4。

Leaf protein （LP） from fresh alfalfa was extracted with the comprehensive method of acidification, heating and adding salt. Flocculation time, temperature, the amount of adding salt and pH value affecting the LP extraction ratio were studied. The results indicated that the optimum flocculation time, temperature, amount of adding salt and pH value was respectively 8 minutes, 70℃, 1.6% and 5. The result of orthogonal experiment showed that the sequence of the factors in affecting extraction ratio of the LP was amount of adding salt, temperature, pH value and flocculation time. The optimum combination condition was that the amount of adding salt was 1.6%, temperature was 70℃, flocculation time was 8 minutes and pH value was 4.