菜用黄麻叶蛋白最佳提取工艺研究

Study on the Best Extraction Technology of Leaf Protein from Corchorus olitorius L.

以菜用黄麻叶为试材,采用酸提法和加热法制备提取液,在料液比、浸提剂pH值、打浆时间、浸提时间等单因素试验基础上,进行L9(34)正交实验设计,研究了提取菜用黄麻叶蛋白的最佳工艺条件。结果表明:菜用黄麻叶蛋白最佳提取工艺条件为:浸提剂pH 5,打浆时间3min,料液比1∶8,浸提时间6min;叶蛋白的最佳分离条件为:温度85℃时,沉淀分离出叶绿体蛋白质,调节提取液pH 3和11时分别分离出细胞质蛋白质Ⅰ、Ⅱ。菜用黄麻叶蛋白的提取率为8.07%,得率为37.59%。

Taking the leaves of Corchorus olitorius L. as material,on the basis of single factor tests of solid-liquid ratio, pH values of the extracting solvents,pulping time and soaking time,L9 （34） orthogonal experiment was used to optimize the extraction conditions of leaf protein concentrate （LPC） using acid method and heating method. The results showed that the best extraction technology was solid-liquid ratio 1 ： 8, pH values of the extracting solvents 5, pulping time 3 min, soaking time 6 min. The best optimum precipitating conditions were heating temperature 85℃ for the chloroplastic proteins,the pH 3 for cytoplasmic proteins Ⅰ and the pH 11 for the cytoplasmic proteins Ⅱ. Under these conditions,the extraction rate of LPC reached 8. 07% and the yield rate was 37. 59%.