几种处理对三叶草叶蛋白提取率及蛋白质质量分数的影响  

Influence of different treatment conditions on clover leaf protein production rates and protein content

作　　者：熊春梅[1,2] 陈粉粉[1,2] 王叁美[3] 

机构地区：[1]西南林业大学人事处,云南昆明650224 [2]云南省森林灾害预警与控制重点实验室 [3]西南林业大学生命科学学院

出　　处：《畜禽业》2012年第3期8-10,共3页Livestock and Poultry Industry

基　　金：云南省重点学科野生动植物保护与利用(XKZ200904)资助

摘　　要：选用三叶草为试验材料,通过单因素试验设计,探讨料液比、加盐量、不同pH值和絮凝温度4个因素对三叶草叶蛋白提取率及蛋白质质量分数的影响。以叶蛋白提取率、蛋白质量分数为指标,以期获得三叶草叶蛋白提取基础参数。试验表明,料水比1:3、加盐量4%、pH值4.0、絮凝温度80℃时三叶草的叶蛋白提取率最高。In this paper, we select clover as the experimental materials. Then through Single-factor Experiment, we partly optimize the parameters using the leaf protein concentrates （LPC） extraction technology, which are ratio of material to water, salt concentration, pH of extracting solution and coagulating temperature. We use the techniques of adding acid and heating treatment, considering the indexes of leaf protein extraction ratio and protein mass fraction, studying the influence of the technological parameters to the observed indexes. In this way, we will obtain the optimized technological parameters in the leaf protein concentrates extraction technology. The results indicated：About the extraction process of the clover leaf protein that in the single factor experiment, the optimum LPC extraction factor which affected LPC extraction ratio, were 1：3 for ratio of clove meal to water, 4% for salt concentration, pH 4.0 for extraction solution and 80~C for coagulation temperature.

关 键 词：三叶草 叶蛋白 提取工艺 

分 类 号：S816.51[农业科学—饲料科学]