【摘要】 桑叶蛋白质的氨基酸种类齐全,是营养均衡的优质蛋白质资源。以桑叶粉为原料提取蛋白质并制备蛋白粉,选择桑叶干燥方法、桑叶蛋白浸提剂种类、桑叶蛋白提取液中的蛋白质沉淀分离方法等工艺条件进行单因素试验。结果表明,将桑叶自然晾干粉碎,以5 g/L Na OH溶液作为浸提剂,设定料液质量浓度为40 g/L,经超声波处理20 min后在40℃下浸提1 h获得桑叶蛋白提取液,再以1 mol/L HCl沉淀分离蛋白质,可使桑叶蛋白质的提取率达到14.42%,其中粗蛋白的质量分数可达49.58%,冷冻干燥获得的桑叶蛋白粉中总黄酮与多糖的质量比分别达到60.97 mg/g和12.32 mg/g。采用上述优化的工艺技术条件,可以提高桑叶蛋白质的提取率和制备出品质较优的桑叶蛋白粉。更多还原

【Abstract】 Mulberry leaf protein has complete composition of amino acids,so it is an excellent protein resource with balanced nutrition. We used mulberry leaf powder as raw material to extract proteins and to prepare protein powder. Single factor experiments were carried out to optimize technological conditions such as mulberry leaf drying methods,types of mulberry leaf protein leaching agents,and precipitation and separation methods of protein from mulberry leaf extract. After mulberry leaves were dried naturally and smashed,mulberry leaf protein extraction was obtained using 5 g / L Na OH as leaching agent under the condition of material mass concentration 40 g / L,ultrasonic pre-treatment 20 min,and extraction at 40 ℃ for 1 h. After further precipitation with 1 mol / L HCl,the extraction rate of mulberry leaf protein reached14. 42%,among which the mass concentration of crude protein was 49. 58%. Under this condition,the mass ratio of total flavonoids and polysaccharides in mulberry leaf protein powder prepared by freeze-drying method reached 60. 97 mg /g and 12. 32 mg / g respectively. The established technological conditions by optimizing the above three key factors can improve the extraction rate of mulberry leaf protein and prepare mulberry leaf protein powders of high quality.更多还原