苜蓿叶蛋白提取工艺参数优化试验

Experimental on parameter optimization of extraction process of leaf protein from Alfalfa

盐析法和酸热法是提取叶蛋白最常用方法,试验中将这两种方法中关键因素先设置单因素试验,分别研究水浴时间、水浴温度、加盐量及pH对苜蓿叶蛋白提取效果的影响,在此基础上,采用4因素3水平正交试验对提取叶蛋白提取最佳工艺参数进行优化,试验结果表明,叶蛋白最佳提取工艺参数是:水浴温度为80℃、加盐量为2.2%、pH为3、水浴时间为8min。该研究旨在寻找一种有效的、综合的提取分离技术;为大规模生产苜蓿叶蛋白提供依据。

Salting out and heating-acid are two ways to extract leaf protein,in this paper,the keys factors belonging to these ways such as heating time,water temperature,the amount salt and pH were designed to research the extraction effects of leaf protein from Alfalfa respectively,based on the single factor experiment,the orthogonal experiment 4 factors and 3 levels were used to research the optimal extraction processing parameters of leaf protein from Alfalfa and the results showed as follows：water temperature of 80 ℃,the amount salt of 2.2%,pH 3 and heating time of 8 min.The aim of this paper was to research an effective and integrated technology for extracting leaf protein and then provide an basis for mass production of leaf protein.