不同酸度条件对紫花苜蓿叶蛋白产率的影响及产物营养价值评定

试验利用盐酸将提取液pH值调至3、4、5、6,分别测定不同酸度条件下的紫花苜蓿叶蛋白产量,进而求出叶蛋白产率。试验结果表明:提取液pH值为3～4时,所得的叶蛋白产率较高,pH=3时,叶蛋白产率为20.74%;pH=4时,其产率为16.29%。另外,对所得叶蛋白及其副产物进行了营养价值测定,主要是粗蛋白和粗灰分的含量测定分析。试验结果说明提取液酸度对叶蛋白的营养价值影响较大,而对草渣则没有明显的影响。此外,叶蛋白的粗蛋白含量很高,pH值为3时,含量是57.98%;pH值为4时,含量是53.18%。

Influence of different acidity on alfalfa leaf protein production rates and nutritional value assess

This experimen used hydrochloric acid to regulate extracts' pH to 3 4 5 6,respectively measured alfalfa leaf protein production in different acidity conditions,then obtained the leaf protein production rates.The test result indicated that,when extracts' pH was 3～4,the obtained leaf protein production rate was high.When pH=3,the leaf protein production rate is 20.74%;when pH=4,its production rate is 16.29%.in addition,this experiment measured the nutritional value of leaf protein and its vice,mainly was the analysis of crude protein and the ash content.Test results indicated that the extracts acidity affect larger the nutritional value of the leaf protein,and the grass dregs is not visible impact.Moreover,leaf protein has high protein content,pH=3,the content is 57.98%;pH to 4,content is 53.18%.