乳酸发酵酸法提取甘薯叶蛋白研究  

Extraction of Sweat Potato Leaf Protein Concentrates by Fermentation Acid Method

作　　者：王世宽[1] 于海光[1] 许艳丽[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《安徽农业科学》2010年第12期6517-6518,6556,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化甘薯叶蛋白提取工艺。[方法]用发酵酸法提取甘薯叶蛋白,在探讨各单因素(发酵酸与滤液体积比、沉淀时间、发酵酸循环次数)对甘薯叶蛋白提取率影响的基础上,利用正交试验设计进一步优化甘薯叶蛋白提取工艺。[结果]用发酵酸沉淀叶蛋白,其粗蛋白的质量分数可达63.28%,提取率可达52.57%。最优提取参数为发酵酸/汁液(V/V)=3∶1,沉淀时间20min,发酵酸循环使用次数为1次。[结论]该研究为甘薯叶蛋白的工业化提取及其在食品领域中的应用提供了参考和理论依据。[Objective] The extraction processes of sweat potato leaf pretein concentrates were optimized.[Method] Sweat potato leaf protein concentrates were extracted by method of fermentation acid.Influence of fermentation acid and juice volume ratio,settling time and circle times of fermentation acid on the effect of extraction rate of leaf protein concentrates were first learned by the single factor experiment,and then the best technological parameter was determined by the orthogonal test.[Result]The result showed that the extraction rate of raw protein could reach to 63.28% and the extraction rate of leaf protein concentrates could reach to 52.57%.The optimal extraction parameter were showed as following：fermentation acid and juice volume ratio was 3∶1,settling time was 20 min and circle times of fermentation acid were one time.[Conclusion] These primary research results might provide the theoretic basis for the industrial extraction of leaf protein concentrates and its application in food nanotechnology.

关 键 词：甘薯 叶蛋白 发酵酸 提取率 

分 类 号：S531[农业科学—作物学]