超声波辅助提取桑叶蛋白加工工艺

采用超声波提取桑叶叶蛋白,通过单因素和正交试验,得出该方法提取桑叶蛋白的最佳优化工艺:以0.4%的NaCl溶液为提取溶剂,料液比为1∶30,超声波400 W超声处理20 min,40℃水浴浸提60 min;此工艺下,桑叶叶蛋白得率为9.93%,粗蛋白含量为56.8%。与常规的水提法相比,超声波辅助提取法大大提高了桑叶蛋白的得率。

Study on Ultrasonic Extraction of Mulberry Leaf Protein

In this paper, the ultrasonic extraction of mulberry leaf protein was studied. The extraction process was optimized by sin- gle factor test and orthogonal test, and the resuhs showed that the best extracting conditions was： the content of NaCl is 0.4%, the ratio of material and water 1 ： 30, extraction time of ultrasonic 20 min, power of ultrasonic 400 W and extraction time 60 min with the extraction temperature 40 ℃. Under this conditions the extraction rate would be 9.93%, and the crude protein in the extract 56.8%. Compared with the conventional extraction methods, ultrasound-assisted extraction improved yield of mulberry leaf protein.In this paper, the ultrasonic extraction of mulberry leaf protein was studied. The extraction process was optimized by sin- gle factor test and orthogonal test, and the resuhs showed that the best extracting conditions was： the content of NaCl is 0.4%, the ratio of material and water 1 ： 30, extraction time of ultrasonic 20 min, power of ultrasonic 400 W and extraction time 60 min with the extraction temperature 40 ℃. Under this conditions the extraction rate would be 9.93%, and the crude protein in the extract 56.8%. Compared with the conventional extraction methods, ultrasound-assisted extraction improved yield of mulberry leaf protein.