不同方法提取苜蓿叶蛋白效果的比较及表征

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 91-95.

不同方法提取苜蓿叶蛋白效果的比较及表征

曲敏1,2，马永强2，杨大鹏2，张帅2，张月学3,*

1.东北林业大学博士后科研流动站 2.哈尔滨商业大学食品科学与工程省级重点实验室 3.黑龙江省农业科学院草业研究所

收稿日期:2012-04-07 修回日期:2012-06-21 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 张月学 E-mail:zyxnky@163.com
基金资助:
黑龙江省自然科学基金;黑龙江省博士后基金;黑龙江省教育厅科学技术项目

Extraction Efficiency and Characterization of Alfalfa Leaf Protein by Different Methods

Received:2012-04-07 Revised:2012-06-21 Online:2012-07-25 Published:2012-07-27

摘要/Abstract

摘要： 分别采用酸热法、碱化法和发酵法3种方法制备苜蓿叶蛋白，通过优化制备工艺并比较叶蛋白得率、氮含量、溶解性、起泡性与泡沫稳定性、乳化性及乳化稳定性、持水性、吸油性等功能性质，并进行电镜观察表征。结果表明，发酵法制备苜蓿叶蛋白的得率和氮含量最高分别为14.9%和45.08%，明显高于酸化法和碱化法；比较其功能性质，碱化法制备的苜蓿叶蛋白在起泡性、持水性和吸油性上优于其他两种方法，分别为200.00%、5.40%和5.31%；发酵法制备的苜蓿叶蛋白溶解性、乳化性及乳化稳定性较好，分别为80.52%、78.60%和20.65%。扫描电镜观察3种方法所制备苜蓿叶蛋白的表面结构，碱化法制备的苜蓿叶蛋白结构疏松，且有一定程度的破坏，酸化法和发酵法的苜蓿叶蛋白表面结构紧密、连续完整，并发现发酵法还具有一定的降解效果。说明利用不同的方法制备苜蓿叶蛋白，其得率、氮含量、功能性质及表面结构有较大差异。

关键词: 苜蓿, 叶蛋白, 提取方法, 功能性质, 表征

Abstract: A comparative investigation of the effectiveness of three extraction methods (heating in an acidic environment, alkalization and fermentation) for alfalfa leaf protein was studied based on extraction yield, nitrogen content, solubility, foaming capacity, foam stability, emulsifying capacity, emulsion stability, water-holding capacity, oil-binding capacity and scanning electron microscopic (SEM) observation. The results showed that the extraction rate and nitrogen content of alfalfa leaf protein from fermentation was 14.9% and 45.08%, respectively, which was significantly higher than those from other two methods. The foaming capacity, water-holding capacity and oil-binding capacity of alfalfa leaf protein obtained from alkalization were 200%, 5.40% and 5.31%, respectively, which were better than those obtained from other two methods. The alfalfa leaf protein obtained from fermentation showed better solubility, emulsifying capacity and emulsion stability, which were 80.53%, 78.60% and 20.65%, respectively. The alfalfa leaf protein prepared by alkalization displayed a loose damaged structure as observed under SEM. The surface structure of the alfalfa leaf protein prepared by other two methods was compact and consecutively intact. Furthermore, fermentation had degrading effect on alfalfa leaf protein. Therefore, different preparation processes can result in differences in the extraction rate, nitrogen content, functional properties of alfalfa leaf protein.

Key words: alfalfa, leaf protein, extraction method, functional properties, characterization

曲敏1,2，马永强2，杨大鹏2，张帅2，张月学3,*. 不同方法提取苜蓿叶蛋白效果的比较及表征[J]. 食品科学, 2012, 33(14): 91-95.

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