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Extraction Techniques of Rumex Acetosa Leaf Protein by Fermentation Acid Method

Shen Qun; Deng Yong ;Tang Jiantao(College of Food Science and Engineering, CAU)  
The juice prepared with Lactobacillus delbriiekii fermentation and pickledvegetable fermentation separately was used to precipitate the Rumex leaf protein. The resultshowed that 59. 22%-61. 25% of raw protein and 35. 3% -43. 5% of extraction rate wereobtained with the former juice while 56. 32%-59. 48% of raw protein, 40.00%-44. 97% ofextraction rate the latter.
【Fund】: 国家“九五”科技攻关项目
【CateGory Index】: S816
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