极性溶剂处理叶液制备叶蛋白浓缩物的工艺研究

K.H. Huang, M.C. Tao, M. Boulet, R.R. Riel, J.P. Julien, G.J. Brisson
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引用次数: 21

摘要

本文介绍了从苜蓿、白三叶草或豌豆藤中获得较高产量的叶蛋白浓缩物的新工艺。首先将叶子粉碎,从果肉中榨出汁液;然后在果汁中加入一定量的极性溶剂(丙酮或乙醇)沉淀含氮化合物,最后用溶剂洗涤沉淀。风干后得到无味、无臭、奶油色的细粉。考察了部分工艺参数对浓缩物产率的影响,田间叶片水分流失使浓缩物产率急剧下降。让叶汁在室温下保存有利于酶解蛋白质。随着极性溶剂与植物汁的比例增加,浓缩蛋白的回收率增加,达到4比1,在此水平上达到平稳期。苜蓿叶和白三叶草叶的浓缩物产量分别为32和15 g/kg。
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A Process for the Preparation of Leaf Protein Concentrates Based on the Treatment of Leaf Juices with Polar Solvents

A new process is described by which a comparatively high yield of leaf protein concentrate may be obtained from alfalfa, white clover or pea vines. The leaves were first comminuted and the juice pressed from the pulp; the nitrogenous compounds were then precipitated with a measured volume of polar solvent (acetone or ethanol) added to the juice and finally the precipitate was washed with the solvent. A tasteless, odorless and creamy colored fine powder was obtained after air drying. The effect of some of the process variables on the yield of concentrate were examined, Losses of water from the leaves in the field decreased the yield of concentrate sharply. Allowing leaf juice to stand at room temperatures favored enzymatic proteolysis. Recovery of protein concentrate increased as the proportion of polar solvent to plant juice increased up to a ratio of 4 to 1, reaching a plateau at this level. Yields of concentrates obtained from alfalfa and white clover leaves were of the order of 32 and 15 g/kg respectively.

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