畜禽业
畜禽業
축금업
2012年
3期
8-10
,共3页
三叶草%叶蛋白%提取工艺
三葉草%葉蛋白%提取工藝
삼협초%협단백%제취공예
clover%leaf protein%leaf protein production rates%protein content
选用三叶草为试验材料，通过单因素试验设计，探讨料液比、加盐量、不同pH值和絮凝温度4个因素对三叶草叶蛋白提取率及蛋白质质量分数的影响。以叶蛋白提取率、蛋白质量分数为指标，以期获得三叶草叶蛋白提取基础参数。试验表明，料水比1：3、加盐量4％、pH4.0、絮凝温度80℃时三叶草的叶蛋白提取率最高。
選用三葉草為試驗材料，通過單因素試驗設計，探討料液比、加鹽量、不同pH值和絮凝溫度4箇因素對三葉草葉蛋白提取率及蛋白質質量分數的影響。以葉蛋白提取率、蛋白質量分數為指標，以期穫得三葉草葉蛋白提取基礎參數。試驗錶明，料水比1：3、加鹽量4％、pH4.0、絮凝溫度80℃時三葉草的葉蛋白提取率最高。
선용삼협초위시험재료，통과단인소시험설계，탐토료액비、가염량、불동pH치화서응온도4개인소대삼협초협단백제취솔급단백질질량분수적영향。이협단백제취솔、단백질량분수위지표，이기획득삼협초협단백제취기출삼수。시험표명，료수비1：3、가염량4％、pH4.0、서응온도80℃시삼협초적협단백제취솔최고。
In this paper, we select clover as the experimental materials. Then through Single-factor Experiment, we partly optimize the parameters using the leaf protein concentrates （LPC） extraction technology, which are ratio of material to water, salt concentration, pH of extracting solution and coagulating temperature. We use the techniques of adding acid and heating treatment, considering the indexes of leaf protein extraction ratio and protein mass fraction, studying the influence of the technological parameters to the observed indexes. In this way, we will obtain the optimized technological parameters in the leaf protein concentrates extraction technology. The results indicated：About the extraction process of the clover leaf protein that in the single factor experiment, the optimum LPC extraction factor which affected LPC extraction ratio, were 1：3 for ratio of clove meal to water, 4% for salt concentration, pH 4.0 for extraction solution and 80~C for coagulation temperature.
