不同处理条件对苜蓿叶蛋白凝聚效果的研究

Study on aggregation effect of alfalfa leaf protein in different treatment conditions

以现蕾期新鲜苜蓿Medicago sativa为材料,采用温度、pH值单因素处理及温度、加热时间、pH值和NaCl质量分数多因素处理,探讨不同方法对苜蓿叶蛋白凝聚效果的影响。结果表明,在单因素条件下,温度以75℃为宜,pH值4.0对苜蓿叶蛋白产量、叶蛋白纯度和粗蛋白提取率有显著影响。而在多因素条件下,叶蛋白的最适凝聚组合条件为温度85℃,时间2min,pH值4.0,以及NaCl质量分数0.4%。

This paper took fresh alfalfa at bud stage as material, discussed the effects of different measures on alfalfa leaf protein extraction including temperature, pH and the orthogonal experimental design of four-factors including temperature, heating time, pH and NaCl concentration. The results indicated that in the single factor experiment, the optimum temperature and pH, which affected LPC production, LPC purity and crude protein extraction ratio, were 75 ℃and 4.0, respectively. While in the orthogonal experiment, the optimum combination factors for extracting LPC were that pH was 4.0, temperature was 85℃, heating time was 2 min, and NaCI concentration was 0.4%.