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《Journal of China Agricultural University》 2006-05
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Experimental study on parameter optimization of extraction process of leaf protein from alfalfa

Wu Wanling~(1,2),Han Lujia~(1,2),Wang Weiyong~(1,2,3)(1.College of Engineering,China Agricultural University,Beijing 100083,China;2.Key Laboratory of Modern Precision Agriculture System Integration,Ministry of Education,Beijing 100083,China;3.Chinese Academy of Fishery Sciences,Beijing 100039,China)  
Using water as extracting solvent,the extraction processing parameters of leaf protein from alfalfa were studied.The effects of the ratio of water to alfalfa,pulping time,pH of juice,heat preservation time and temperature were investigated,respectively.Based on these experiments,the orthogonal experimental design was adopted in an extraction process with heat preservation time of 10?min.The results show that pH of juice has significant effects on the yield of protein,protein content and lutein content of leaf protein.But the other parameters have a remarkable influence on the yield of protein only.From the analysis by synthesis the optimized extraction processing parameters,at constant pH value of 6,are temperature of 90?℃,pulping time of 3?min.and the ratio of water to alfalfa of 2.5.
【Fund】: 北京市科技计划项目课题(Y0704003040511)
【CateGory Index】: TQ936.2
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