“青大1号”紫花苜蓿叶蛋白提取条件优化

为了开发新的食用蛋白质资源,本试验以“青大1号”紫花苜蓿新品系青干草为原料,采用酸化加热法配合加盐法提取叶蛋白.单因素试验设计,分别考察料水比、加盐量、絮凝时间、pH、预浸时间、絮凝温度6个因素对粗蛋白质提取率的影响,并以单因素试验结果为依据,采用四因素（料水比、加盐量、絮凝时间、pH）三水平L9（34）正交试验设计进行提取工艺优化.试验结果表明：影响粗蛋白质提取率的因素,从大到小依次为料液比、絮凝时间、pH、加盐量.当絮凝温度为70℃、料液比为1∶10、加盐量1％、絮凝时间5min、pH为4时是叶蛋白提取的最优提取条件.

Study on the Optimum Method to Extract Leaf Protein from Medicago sativa L.Qingda 1

In order to develop a new edible protein resource, we adopted acidification heating with salt method to extract leaf protein from the new strains of Medicago sativa L. Qingda 1. The effects of soaking time, coagulating time, coagulating temperature, ratio of alfalfa meal to water, salt concentration and pH on crude protein extraction rate were investigated by single factor experiment. Based on the results from the single factor experiment, the orthogonal test of four factors, e.g. ratio of alfalfa meal to water, salt concentration, pH, soaking time, and three levels were used to optimize the extraction technology. The experimental results showed that the factors affecting the crude protein extraction rate are as flowing in turn： solid-liquid ratio, flocculation time, pH, the content of salt. The result also showed that the best conditions for extraction are as follows： the flocculation temperature is 70℃, the solid-liquid ratio is 1：10, the content of salt is 1%; the floceulation time is 5 minutes as the pH is 4.