【摘要】 采用酸化加热法从不同部位、不同天数、不同的过滤方法测定紫花苜蓿提取叶蛋白浓缩物含量、叶蛋白提取率和叶蛋白浓缩物产量。结果表明,紫花苜蓿的茎尖叶蛋白的提取率最高,适于纯食品的加工提取和精加工;放置不同天数后,叶蛋白提取率与放置天数呈负相关,并且损失较大;不同过滤方法中一层窗纱布的效果最好而且叶蛋白提取率最高。更多还原

【Abstract】 This research used the acidification heating from different spots,the different number of days,different filter methods determines alfalfa to withdraw the LPC,the leaf protein extraction efficiency,LPC output.The result indicated alfalfa′s stem point leaf protein extraction efficiency was the highest and was suitable for pure food processing to withdraw the precision work.Laid aside the different number of days to suck the leaf protein extraction efficiency assumed with the laying aside number of days opposition and with bigger loses.Different filters in the method a window gauze effect best moreover the leaf protein extraction efficiency to be the highest.更多还原