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叶蛋白提取方法研究
引用本文:杨丽娥,胡雪华,安渊,徐莹.叶蛋白提取方法研究[J].上海交通大学学报(农业科学版),2003,21(Z1):66-70.
作者姓名:杨丽娥  胡雪华  安渊  徐莹
作者单位:上海交通大学,农业与生物学院,上海,201101
基金项目:市科委基金项目(013912106)
摘    要:以紫花苜蓿、苦荬菜为材料,研究不同pH条件下热提法和乳酸发酵酸法对叶蛋白得率的影响。结果表明:提取液pH为3时,叶蛋白得率最高。紫花苜蓿叶蛋白得率分别为18.99%和18.48%;苦荬菜叶蛋白得率分别为27.16%和27.96%。此外,还研究了苜蓿叶蛋白色泽与提取液温度的关系,为叶蛋白用于食品工业提供科学依据。

关 键 词:紫花苜蓿  苦荬菜  叶蛋白  热提法  乳酸发酵酸法
文章编号:1671-9964(2003)S0-0066-05
修稿时间:2002年2月5日

Study on the Extraction Method of Leaf Protein
YANG Li e,HU Xue hua,AN Yuan,XU Yin.Study on the Extraction Method of Leaf Protein[J].Journal of Shanghai Jiaotong University (Agricultural Science),2003,21(Z1):66-70.
Authors:YANG Li e  HU Xue hua  AN Yuan  XU Yin
Abstract:The influence of pH on percentage of leaf protein in Medicago sativa and Lactuca indica by the extractive methods of heating extraction and lactic fermentative acid was studied in this paper. The results showed that the percentage of leaf protein was highest when pH of extractive solution was 3, and the percentage of leaf protein in Medicago sativa and Lactuca indica were 18.99% and 27.16% respectly. In order to provide beneficial reference for industry production of protein, the relationship between color of leaf protein in Medicago sativa and temperature of extractive solution was also studied.
Keywords:Medicago sativa L  Lactuca indica L  leaf protein  extraction  lactic fermentative acid
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