LINYan-ru,ZHANGXiao-zhi.StudyontheExtractionTechnologyofAmaranthusmangostanusL. LeafProteinConcentrate[J].Northern Horticulture,2013,37(18):139-142.
苋菜叶蛋白提取工艺研究
- Title:
- StudyontheExtractionTechnologyofAmaranthusmangostanusL. LeafProteinConcentrate
- 文章编号:
- 1001-0009(2013)18-0139-04
- 分类号:
- S636.4
- 文献标志码:
- A
- 摘要:
- 以市售苋菜为试材，采用单因素试验和正交实验，研究了浸提剂pH值、打浆时间、料液比、提浸时间对叶蛋白提取效果的影响，并在此基础上研究了不同絮凝温度及提取液pH值对叶蛋白沉淀的影响。结果表明：苋菜叶蛋白提取的最佳工艺条件为浸提剂pH5，打浆时间5min，料液比1∶7，浸提时间6min，当絮凝温度为85℃,提取液选用pH为3和9时，苋菜叶蛋白的提取率为2.90%，得率为23.69%。
- Abstract:
- TakingmarketavailableAmaranthusmangostanusL.asmatarial,throughsingleandorthogonalexperiments,theeffectsofpHvaluesoftheextractingsolvents,pulpingtime,solid-liquidratio,soakingtimeontheextractionofleafproteinwerestudied.Onthebasisofthese,theinfluenceoffloccutationtemperatureandpHvaluesoftheextractingsolventsonprecipitationofleafproteinwerealsodiscussed. TheresultsshowedthattheoptimalextractingconditionswerepHvaluesoftheextractingsolvents5,pulpingtime5minutes,solid-liquidratio1∶7,soakingtime6minutes,manwhileflocculationtemperature85℃,pHvaluesofextractingsolventswere3and9.Undertheseconditions,theextractionrateofLPCreached2.90%andtheyieldratewas23.69%.
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备注/Memo
第一作者简介：林燕如（1982-），女，广东揭阳人，硕士，实验师，现主要从事基础化学实验研究与食品分析等工作。E-mail：lyrhuaxue@163.com.
基金项目：韩山师范学院青年基金资助项目（LQ200812）。
收稿日期：2013-04-15