苜蓿叶蛋白脱色脱腥最佳工艺参数的研究  

Experimental Study on Parameter Optimization for Leave Protein Concentration of Decolouration and Deodorization

作　　者：肖海峻[1] 孟利前[1] 杨新建[1] 董正阳[1] 张猛[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》2013年第14期69-72,共4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：以无水乙醇为浸提剂,设计单因素试验研究浸提温度、浸提级数、浸提时间及浸提料液比对苜蓿叶蛋白脱色、脱腥效果的影响;在此基础上采用四因素三水平正交试验对苜蓿叶蛋白脱色、脱腥最佳工艺进行优化,研究结果表明:影响因素的主次顺序为浸提级数、浸提温度、浸提时间及浸提料液比;其最佳工艺条件为浸提料液比为1∶8 g/mL,浸提温度60℃,浸提时间7 h,浸提级数2级。该研究旨在使苜蓿叶蛋白成为植物性蛋白源。Using absolute alcohol as extractant,the extraction effects on leaf protein of decolouration and deodorization are studied with different conditions such as extraction temperature,extraction time,extraction times and the radio of absolute alcohol to leaf protein.Based on the single factor experiment,the orthogonal experiment 4 factors and 3 levels were used to research the optimal processing parameters on leaf protein of decolouration and deodorization.The results showed that the order of main factors as follows： extraction times,extraction temperature,extraction time and the radio of absolute alcohol to leaf protein;the optimal processing parameters as follows： the radio of absolute alcohol to leaf protein is 8∶1 mL/g with 60 ℃ for 7 hours with 2 times.The aim of this paper can provide possibility which leaf protein will be used as food additive in future.

关 键 词：苜蓿 叶蛋白 脱色 脱腥 

分 类 号：TQ936.2[化学工程]