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.
CN102351944BInactive Publication Date: 2013-07-03QIQIHAR UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
QIQIHAR UNIVERSITY
Publication Date
2013-07-03
Estimated Expiration
Not applicable · inactive patent

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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.
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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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