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Extraction method of proteins of cucumber leaves

An extraction method and cucumber leaf technology are applied in the directions of protein food processing, plant protein processing, protein food ingredients, etc., and can solve the problems of rare utilization of pumpkin leaves and the like

Inactive Publication Date: 2016-03-09
CHONGQING SANLINGSAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the utilization of pumpkin leaves in our country is still relatively rare.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Beating, enzymatic hydrolysis, filtration: use a material-to-liquid ratio of 1:3, use a beater to beat the washed and drained cucumber leaves for 3 minutes, then add protease (0.1% of the mass of cucumber leaf pulp) and fully stir and let stand for 1 hour. After enzymatic hydrolysis, filter with an 800-mesh filter to get the supernatant for later use.

[0017] (2) Heating and fermentation: quickly put the supernatant obtained in (1) into boiling water and heat to 40°C, then add Lactobacillus bulgaricus (0.01% of the supernatant obtained in (1)), Streptococcus thermophilus (( 1) The mass of the supernatant taken is 0.01%), and fermented under airtight conditions for 36 hours.

[0018] (3) Membrane separation: The cucumber leaf liquid fermented in (2) is ultrafiltered with a 10,000 Dalton membrane to separate whey solution and protein solution.

[0019] (4) Adsorption, enzymatic oxidation decolorization: Put the protein solution separated by (3) into activated carbon...

Embodiment 2

[0022] (1) Beating, enzymatic hydrolysis, filtration: using a material-to-liquid ratio of 1:5, use a beater to beat the washed and drained cucumber leaves for 5 minutes, then add protease (0.3% of the mass of cucumber leaf pulp) and fully stir and let stand for 2 hours. After enzymatic hydrolysis, filter the supernatant with a 2000-mesh filter for later use.

[0023] (2) Heating and fermentation: quickly put the supernatant obtained in (1) into boiling water and heat to 45°C, then add Lactobacillus bulgaricus (0.03% of the supernatant obtained in (1)), Streptococcus thermophilus (( 1) The mass of the supernatant taken is 0.03%), and fermented under airtight conditions for 48 hours.

[0024] (3) Membrane separation: The cucumber leaf liquid fermented in (2) is ultrafiltered with a 50,000 Dalton membrane to separate whey solution and protein solution.

[0025] (4) Adsorption, enzymatic oxidation decolorization: Put the protein solution separated by (3) into activated carbon pow...

Embodiment 3

[0028] (1) Beating, enzymatic hydrolysis, filtration: using a material-to-liquid ratio of 1:4, use a beater to beat the washed and drained cucumber leaves for 4 minutes, then add protease (0.2% of the mass of cucumber leaf pulp) and fully stir and let stand for 1.5 hours After enzymatic hydrolysis, filter with a 1500-mesh filter to get the supernatant for later use.

[0029] (2) Heating and fermentation: quickly put the supernatant obtained in (1) into boiling water and heat to 42°C, then add Lactobacillus bulgaricus (0.02% of the supernatant obtained in (1)), Streptococcus thermophilus (( 1) The mass of the supernatant taken is 0.02%), and fermented under airtight conditions for 40 hours.

[0030] (3) Membrane separation: The cucumber leaf liquid fermented in (2) is ultrafiltered with a 30,000 Dalton membrane to separate whey solution and protein solution.

[0031] (4) Adsorption, enzymatic oxidation decolorization: Put the protein solution separated by (3) into activated ca...

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PUM

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Abstract

The invention discloses an extraction method of proteins of cucumber leaves. The method comprises the following steps: performing enzymolysis, filtering, heating, fermentation, film separation, decoloring, vacuum freeze drying and the like on cucumber leaves serving as raw materials. The raw materials for preparing the proteins of the cucumber leaves are readily available, and the extraction technology is simple; the extracted leaf proteins can be applied to feeds, food, medicines and cosmetics.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to a method for extracting cucumber leaf protein. Background technique [0002] Pumpkin is a common food in our country and has the effect of lowering blood fat. Pumpkin leaves are the leaves of squash (cucurbitamoschata Duch), which are rich in protein, amino acids, minerals, and also contain beta-carotene, phenolics, and flavonoids. Pumpkin leaves are a very popular vegetable in Nigeria, often used in soups and herbal remedies for ailments. However, the utilization of pumpkin leaves in our country is relatively rare. [0003] The output of pumpkins in our country is increasing year by year. As the by-products of pumpkins, the resources of pumpkin leaves are very rich, but most of them are discarded in vain. If they can be developed and utilized, the prospects are quite broad. [0004] The crude protein content of pumpkin leaves can reach 46.3% of the dry weight of the whole leaf, w...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34
Inventor 不公告发明人
Owner CHONGQING SANLINGSAN TECH CO LTD