The invention relates to a method for preparing barley leaf
protein with high foaming stability by using a
sonochemistry-assisted alkaline method and application of the barley leaf
protein. The preparation scheme comprises the following steps: firstly, optimizing alkali extraction and acid
precipitation conditions through a single-factor experiment; secondly, combining ultrasonic treatment, extracting, centrifuging and collecting supernate; then, adjusting the pH value of the supernate to an
isoelectric point of the supernate, and carrying out acid
precipitation for 24 hours; and after the acid
precipitation is completed, adjusting the pH to redissolve the
protein, and then dialyzing and freeze-
drying to finally obtain the barley leaf protein. Compared with a pure alkali extraction and acid precipitation method, the method has the advantages that the
Zeta potential absolute value of the barley leaf protein prepared by the method is less than 25mV, the particle size is greater than 2900nm, the
fluorescence intensity exceeds 290, and the foaming stability is improved to 27%. The method is environment-friendly and efficient, can extract novel vegetable protein with high foaming stability from barley leaves, is suitable for making products such as food, beverage and
ice cream with rich foam, and effectively improves the taste and quality of the products.