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Method for preparing soluble heart trefoil protein

A kind of technology of alfalfa protein and alfalfa leaf, applied in the field of plant protein, can solve the problems of low content, poor solubility, dark green color, etc., and achieve the effect of broad application prospects, good water solubility, and light color

Inactive Publication Date: 2007-11-28
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The first is that the content is not high, generally only 50% to 60%; secondly, the extraction method is mostly heating flocculation method, the protein is denatured, and the solubility is poor, so its use is limited; thirdly, the product has no decolorization and deodorization, and the color is dark green. Strong fishy smell, which also limits the amount and use in food

Method used

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  • Method for preparing soluble heart trefoil protein

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Experimental program
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Effect test

Embodiment 1

[0009] Alfalfa leaves are crushed to 40 meshes, the amount of water added is material: water=1:6, the pH value is adjusted to 4.5, the enzyme is cellulase, the enzyme amount is 2.5% (w / w), the reaction temperature is 45°C, and the reaction time is 4.5 Hours; then adjust the pH value to 7.8, use a tissue masher to beat for 3 minutes, soak and stir for 30 minutes, squeeze and squeeze the juice for 3 minutes to obtain juice; then adjust the pH value to 4.0, flocculate for 5 minutes, and then put it on a 3000 rpm / separation centrifuge Centrifuge for 12 minutes to obtain the precipitate; then use 95% ethanol to extract the color and remove the fishy smell, the amount of ethanol is as follows: ethanol=1:11, the extraction temperature is 42°C, and the extraction time is 6 hours; then centrifuge at 1500 rpm for 4.5 minutes A precipitate was obtained; and then freeze-dried to obtain a soluble alfalfa leaf protein product with a crude protein content of 78.8%.

Embodiment 2

[0011] Alfalfa leaves are crushed to 40 meshes, the amount of water added is material: water=1:7, the pH value is adjusted to 4.5, the enzyme is cellulase, the amount of enzyme added is 3.0% (w / w), the reaction temperature is 45 ° C, and the reaction time is 5 Hours; then adjust the pH value to 7.8, use a tissue masher to beat for 3 minutes, soak and stir for 30 minutes, squeeze and squeeze the juice for 3 minutes to obtain juice; then adjust the pH value to 4.0, flocculate for 5 minutes, and then put it on a 3000 rpm / separation centrifuge Centrifuge for 12 minutes to obtain the precipitate; then use 95% ethanol to decolorize and remove the fishy smell, the amount of ethanol is as follows: ethanol=1:12, the extraction temperature is 50°C, and the extraction time is 5 hours; then centrifuge at 1500 rpm for 3.5 minutes to obtain the precipitate and then freeze-dried to obtain a soluble alfalfa leaf protein product with a crude protein content of 79.2%.

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Abstract

The soluble cloverleaf protein preparing process belongs to the field of vegetable protein producing technology. The soluble cloverleaf protein preparing process with compact cloverleaf as material includes the steps of crushing material, cracking wall via adding hydrolase and mechanically, alkali extracting and acid precipitating, centrifugally separating, and leaching to decolorize and eliminate bad smell. The prepared soluble cloverleaf protein has high water solubility, coarse protein content near 80 % and comprehensive and balanced amino acid content, and is excellent functional food protein material.

Description

technical field [0001] A preparation method of soluble alfalfa leaf protein, which involves a kind of briquetted alfalfa leaf as raw material, through enzymatic and mechanical wall breaking, alkali extraction and acid precipitation, centrifugal separation, and decolorization to remove fishy smell, so as to obtain soluble edible alfalfa The method for leaf protein belongs to the technical field of plant protein. Background technique [0002] Leaf protein is a protein concentrate (leaf protein concentration, referred to as LPC) prepared by pressing fresh green plant stems and leaves as raw materials, extracting juice, separating protein in the juice, concentrating and drying. Leaf protein has attracted much attention because of its wide source, rich nutrition, no animal cholesterol, disease prevention and treatment, anti-aging and anti-aging, physical fitness and other physiological functions. It is considered by FAO as a high-quality Food is a new type of protein resource wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00A23J3/34
Inventor 谢正军金征宇杨春波
Owner JIANGNAN UNIV
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