苜蓿叶蛋白提取工艺参数优化试验  

Experimental Study on Parameter Optimization of Extraction Process of Leaf Protein from Alfalfa

作　　者：肖海峻[1] 孟利前[1] 杨新建[1] 田锦[1] 雷莉辉[1] 曹允[1] 

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442

出　　处：《食品研究与开发》2010年第11期39-43,共5页Food Research and Development

基　　金：北京市教委科技计划面上项目(KM200900005007)-苜蓿叶蛋白提取技术研究

摘　　要：以水为溶剂,采用热凝絮法分别研究水浴温度、水浴时间、苜蓿切碎长度、料液比、打浆时间、离心转速和离心时间对叶蛋白提取效果的影响;在单因素试验的基础上,采用7因素2水平正交试验对苜蓿叶蛋白提取工艺进行优化,试验结果表明,打浆时间、水浴时间、打浆的料液比、苜蓿切碎长度、水浴温度是影响苜蓿叶蛋白得率和蛋白质提取率的主要因素。其最佳提取工艺参数是:打浆时间5 min,水浴时间为12 min,打浆时料液比为1∶5,苜蓿切长为1 cm,水浴温度为80℃,离心时间10 min,离心转速为3 000 r/min。该研究旨在探索苜蓿叶蛋白提取工艺参数优化试验,为大规模生产苜蓿叶蛋白提供参考。Using water as extracting solvent,the extraction effects of water temperature and heating time,alfalfa mincing length,the radio of water to alfalfa,pulping time,centrifugal rev and time were studied respectively;based on the single factor experiment,the orthogonal experiment 7 factors and 2 levels were used to research the optimal extraction processing parameters of leaf protein from alfalfat,he results showed that main factors which had an effect on the extracting rate and the contents of of leaf protein were pulping time,heating time,the radio of water to alfalfa,alfalfa mincing length and water temperature.Based on the analysis of above,the optimal extraction processing parameters of leaf protein from alfalfa as follows： pulping time of 5 minutes,heating time of 12 minutes,the radio of water to alfalfa of 5,alfalfa mincing length of 1cm,water temperature of 80 ℃,centrifugal rev and time was 10 min and 3 000 r/min.The aim of this paper was to provide an basis for mass production of leaf protein.

关 键 词：苜蓿 提取工艺 叶蛋白 

分 类 号：TQ936[化学工程]