功能性植物蛋白源——苜蓿叶蛋白加热盐溶法浸提正交试验研究  

Study of Orthogonal Experiment of the Functional Protein Resource-Alfalfa Leaf Protein Extraction

作　　者：于安芬[1] 李瑞琴[1] 水蓉[1] 赵有彪[1] 陶海霞[1] 徐美蓉[1] 

机构地区：[1]甘肃省农科院畜草与绿色农业研究所,兰州730070

出　　处：《中国农学通报》2011年第5期457-461,共5页Chinese Agricultural Science Bulletin

基　　金：甘肃省农业科技成果转化项目"苜蓿食用;饲用叶蛋白直接分离提取技术中试与转化"(0910XCNA084);甘肃省农科院新产品研发专项"功能性食品--苜蓿食用叶蛋白提取研究"(NKY-08-4)

摘　　要：功能食品是世界食品工业新的增长点,也成为国内外竞相开发的热点,随着国际市场对天然提取物和天然食品添加剂的消费趋势,用植物为原料提取或加工而成的天然功能性食品添加剂研发意义重大,本研究以苜蓿为原料,研究了功能性植物蛋白源——苜蓿叶蛋白加热盐溶法提取的工艺,并应用正交试验对相关参数进行优化研究。利用该工艺参数提取叶蛋白,耗能少、成本低、生产工艺简单,提取过程中除加入少量NaCl作为提取剂外,不添加其他任何化学制剂,叶蛋白产品质量好、食用安全。Functional foods is the new growth point in world food industry, and have become hotspots of the development, for the plant material or process of withdrawal from natural food additives functional development of great importance. The paper studied the optimized Alfalfa leaf protein extraction process mainly based on the parameters such as high Leaf Protein Gain Rate, high Production Quality and low Extraction Cost. The results showed that the best extraction solution was salt solution and the descending sequence of efficiency for different factors was, the heating temperature, pH value, warming time and concentration of salt solution. The study gave the optimized parameters for alfalfa leaf protein extraction techniques. Meanwhile, the Extraction Cost was lower, the production quality was higher and the production was safe.

关 键 词：功能性植物蛋白源 叶蛋白提取 工艺参数 优化研究 

分 类 号：S-3[农业科学]