乳酸发酵酸聚沉叶蛋白的反应过程与机理  

Studies on Reaction Process and Mechanism of Leaf Protein Flocculated by Lactic Fermentation Acid

作　　者：刘鹏[1,2] 黄虎[1,2] 罗翠兰 葛旦之[1,2] 

机构地区：[1]湖南农业大学资源系 [2]中国科学院上海生物化学研究所

出　　处：《湖南农业大学学报（自然科学版）》1999年第2期127-132,共6页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科委"八五"重点科研项目

摘　　要：利用乳酸发酵酸作叶蛋白的沉淀剂，其聚沉反应可明显分为叶蛋白聚凝和聚凝物沉降两个阶段．乳酸发酵酸的酸效应使叶蛋白等电点聚凝，酸液具有较强的缓冲容量和较高的电导率，能增加其聚凝效果；酸液含有的乳酸菌和生物活性大分子均有促进叶蛋白聚凝的作用，制备的酸液越新鲜，乳酸菌越多，大分子活性越高，聚凝效果越好．叶蛋白聚凝物的沉降速率与酸液密度呈负相关，酸液密度小于１．Lactic fermentative acid solution was used as the precipitant of leaf protein in the test. The flocculation reaction could be evidently devided into two stages:the flocculation of leaf protein and the precipi tation of flocculate. The leaf protein was flocculated at IEP by lactic fermentative acid through acid effect which had rather strong buffering capacity and rather high electric conductivity and could increase the flocculating effect. The lactic acid bacteria and macromolecule possessing biological activity in acid solution could enhance the flocculation. The fresher the acid solution was,the more the lactic acid bacteria was and the higher the activity of macromolecule was,the greater the flocculating effect was. The precipitating rate of the leaf protein was negatively related to the density of the acid solution. When the density of the acid solution was less than 1.004 g/cm 3, the precipitating rate of the leaf protein was high.

关 键 词：叶蛋白 絮凝 沉淀剂 乳酸发酵酸 植物 

分 类 号：Q946.103[生物学—植物学]