木薯叶蛋白提取方法的筛选  

Screening of extraction method of Cassava leaf protein

作　　者：岑湘涛 沈伟 牛俊乐 韦秀青 CEN Xiang-tao;SHEN Wei;NIU Jun-le;WEI Xiu-qing

机构地区：[1]百色学院农业与食品工程学院,广西百色533000

出　　处：《饲料研究》2020年第12期69-73,共5页Feed Research

基　　金：国家自然科学基金项目(项目编号:31660171);2017年广西中青年教师能力提升项目(项目编号:2017KY 0709);百色学院2015年校级科学研究项目(项目编号:2015KBN13)。

摘　　要：试验旨在探索提取木薯叶蛋白的最佳工艺条件。采用酸加热法、碱加热法、盐析法和有机溶剂法提取木薯叶蛋白,通过正交试验对比,筛选出木薯叶蛋白的最佳提取工艺。结果表明,采用酸加热法提取木薯叶蛋白含量最高,为52.52 mg/g,最佳提取条件为:浸泡温度25℃、pH值5、浸泡时间2 min。研究表明,酸加热法是提取木薯叶蛋白含量的最优方法,其提取效率高,适用于试验室提取。The experiment explored the best extraction process conditions of Cassava leaf protein.The leaf protein of Cassava was extracted by acid heating method,alkali heating method,salt extraction method and organic solvent method.The results showed that the acid heating method extracting Cassava leaf protein content was the highest was 52.52 mg/g.The best extraction conditions were soaking temperature 25℃,pH value 5,soak time 2 min.The acid heating method was finally determined to be the optimal method for extraction of Cassava leaf protein content.

关 键 词：木薯 叶蛋白 最佳提取条件 

分 类 号：S816[农业科学—饲料科学]