Title: Study on Extraction Processes of Edible Alfalfa Leaf Protein
Abstract: The edible alfalfa leaf protein was extracted from alfalfa by salt precipitate and thermal-flocculate method in this paper.The effects of material-solution ratio,salt concentration,pH,flocculating tempera- ture on the extracting rate of alfalfa leaf protein were investigated by single factor experiment.Base on the results,the orthogonal test of three factors and three levels were used to investigate the effects of material- solution ratio,salt concentration,pH on the extracting rate of the alfalfa leaf protein.The results indica- ted that the optimal conditions of extracting the soluble protein in the circumstance of 70℃and 10 min were material-solution ratio 1:20,salt concentration 4%,pH 5,their effect on the extracting rate fol- lowed the order of material-solution ratiosalt concentrationpH.The extracting rate of soluble protein was up to 29.58% and the purity reached 52.71% under these optimal conditions.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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