【摘要】 分别用德氏乳杆菌发酵淀粉糖化液和泡菜水作为母酸，对营养酸模榨汁液进行发酵制备发酵酸，用来沉淀叶蛋白。用由德氏乳杆菌制成的发酵酸沉淀叶蛋白，其粗蛋白的质量分数为59．22％～61．25％，提取率为35．3％～43．5％；用由泡菜水制成的发酵酸沉淀叶蛋白，其粗蛋白的质量分数为56．32％～59．48％，提取率为40．00％～44．97％。更多还原

【Abstract】 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.更多还原