苜蓿绿、白叶蛋白提取分离及残渣残液营养成分分析  

Separation of alfalfa leaf protein and analysis of nutrients in its residue

作　　者：于安芬[1] 李瑞琴[1] 水蓉[1] 徐美蓉[1] 宋政平[1] 

机构地区：[1]甘肃省农科院畜草品种改良研究所,甘肃兰州730070

出　　处：《草业科学》2009年第4期50-54,共5页Pratacultural Science

基　　金：甘肃省自然科学基金暨中青年科技基金项目(YS991-A21-016)

摘　　要：目前苜蓿Medicago sativa叶蛋白提纯为食用叶蛋白需要经过二次加工,进行脱色、去腥工艺,且苜蓿叶蛋白的脱色、去腥技术尚处于研究阶段,工艺还不成熟。为此,将苜蓿叶蛋白在提取阶段直接分离出不同用途的绿白叶蛋白,既饲用叶蛋白和食用叶蛋白,打破了国内苜蓿叶蛋白产品只有混合型粗叶蛋白的单一局面,使叶蛋白的蛋白质含量由45%～63%提高到72%,极大地提升了苜蓿深加工产业中的高端产品——叶蛋白的产品档次和利用价值,免去食用叶蛋白中脱色环节,降低成本;同时对残渣、残液中的营养物质进行测定分析,并应用于膳食纤维、饲用等方面。The secondary processing for destain and removing smell was needed to separate the alfalfa leaf protein （ALP） into white component for edible purpose and green component for forage purpose and the processing procedure was still impractical at present. The white and green components were separated in processing stage in this study and the protein content of extraction was increased to 72%. The utilization value of leaf protein was greatly improved due to the reduction of processing cost and the value-added product. The nutrition components in the residue were analyzed for further utilization.

关 键 词：苜蓿叶蛋白 绿白蛋白分离 营养成分分析 

分 类 号：S541.9[农业科学—作物学]