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Method for extracting alfalfa leaf protein by ultrasonic-assisted enzyme process

An alfalfa leaf protein and ultrasonic technology, applied in the field of vegetable protein, can solve the problems of waste of resources, lack of vegetable protein resources, etc., and achieve the effects of low cost, wide source of raw materials, and alleviation of shortage.

Inactive Publication Date: 2013-07-03
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of the shortage of plant protein resources in my country and the waste of resources caused by a large amount of high-quality forage such as alfalfa being only used as feed, the embodiment of the present invention provides a method for extracting alfalfa leaf protein by ultrasonic-assisted enzymatic method, that is, extracting alfalfa by ultrasonic-assisted enzymatic method Leaf protein, optimize the extraction process, to extract leaf protein with low energy consumption, no pollution and low cost

Method used

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  • Method for extracting alfalfa leaf protein by ultrasonic-assisted enzyme process

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Experimental program
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Embodiment 1

[0029] (1) Processing raw material: adopt fresh alfalfa at the early flowering stage, and get its plant leaves as processing raw material, and described alfalfa at the early flowering stage includes fresh alfalfa in the second crop or the third crop at the early flowering stage after mowing. After the alfalfa is harvested, it should be processed as soon as possible. If it needs to be stored for a short time, it should be sealed in a fresh-keeping bag and refrigerated at about 5°C, so as not to reduce the yield and quality of alfalfa leaf protein due to the respiration of the leaf itself and microbial contamination. .

[0030] (2) Cleaning and crushing: wash with tap water for 3 times, and remove withered, yellowed, rotten and pest-infested leaves in the raw material of alfalfa leaves during the cleaning process. Cut the washed leaves into 1cm pieces;

[0031] (3) Beating and juicing: add water according to the weight ratio of alfalfa leaves: water = 1:2, put it into a tissue ...

Embodiment 2

[0038] (1) processing raw material: with embodiment 1

[0039] (2) cleaning, pulverizing: with embodiment 1

[0040] (3) beating, squeezing the juice: with embodiment 1

[0041] (4) ultrasonic-assisted enzymolysis: the enzyme that extracts leaf protein adopts cellulase, and cellulase is added in the alfalfa juice that (3) obtains, and enzyme amount is that every 100 milliliters of juices use 3 grams of cellulase, use The pH of the malic acid-adjusted juice is 4.5. After fully stirring and mixing, put it into an ultrasonic extractor for ultrasonic extraction. The ultrasonic extraction conditions are: ultrasonic power 200W, frequency 30kHz, temperature 55°C, ultrasonic continuous action, time 30min, to obtain the extract;

[0042] The above extract contains cellulase with an enzyme activity of 8000U / g, and the unit of cellulase activity is defined as the concentration of 4 mg / mL sodium carboxymethyl cellulose per minute at 37 ° C and a pH value of 5.5. The amount of enzyme nee...

Embodiment 3

[0047] (1) processing raw material: with embodiment 1

[0048] (2) cleaning, pulverizing: with embodiment 1

[0049] (3) beating, squeezing the juice: with embodiment 1

[0050] (4) Ultrasonic-assisted enzymolysis: the enzyme that extracts leaf protein adopts cellulase, and cellulase is added in the alfalfa juice that (3) obtains, and enzyme amount is that every 100 milliliters of described juices use 3.5 grams of cellulase, use The pH of the tartaric acid-adjusted juice is 5, fully stirred and mixed, and then put into an ultrasonic extractor for ultrasonic extraction. The ultrasonic extraction conditions are: ultrasonic power 250W, frequency 30kHz, temperature 50°C, ultrasonic continuous action, time 40min, to obtain the extract;

[0051] The above extract contains cellulase with an enzyme activity of 8000U / g, and the unit of cellulase activity is defined as the concentration of 4 mg / mL sodium carboxymethyl cellulose per minute at 37 ° C and a pH value of 5.5. The amount of...

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Abstract

The invention discloses a method for extracting alfalfa leaf protein by an ultrasonic-assisted enzyme process, belonging to the technical field of vegetable proteins. The method comprises the following steps: cleaning alfalfa leaves in early flowering stage as the raw material, pulping, and filtering to obtain a juice and pulp dregs; treating the juice by an ultrasonic-assisted enzyme process; adding cellulase into the juice while carrying out ultrasonic extraction to obtain the extracting solution, wherein 3-4g of cellulase is added to every 100ml of juice, the ultrasonic power is 100-250W, the ultrasonic frequency is 20-40kHz, the temperature is 50-55 DEG C, and the holding time of the ultrasonic action is 30-40 minutes; inactivating the enzyme, and flocculating the solution; carrying out continual treatment under the 4000-5000 r / min centrifugal action for 15-20 minutes to obtain a leaf protein crude extract and a supernatant; and extracting the leaf protein crude extract, and drying to constant weight, thereby obtaining the alfalfa leaf protein product. The invention has the advantages of simple technical process, mild conditions, low energy consumption, short extraction time and high extraction rate, is easy to operate and control, and is convenient for large-scale industrial production.

Description

technical field [0001] The invention relates to a method for extracting protein, in particular to a method for extracting alfalfa leaf protein by an ultrasonic-assisted enzymatic method. It specifically relates to a technology for extracting alfalfa leaf protein by using alfalfa leaves as raw materials, and 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, and concentrating and drying. Alfalfa is rich in leaf protein, which is rich in nutrition and has many physiological functions such as disease prevention, treatment, anti-aging, and physical fitness; at the same time, alfalfa leaf protein has a complete amino acid composition and a reasonable ratio. The adult amino acid pattern recommended by the organization is basically consistent, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K1/14
Inventor 许英一吴红艳江成英
Owner QIQIHAR UNIVERSITY
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