Study on the Extraction of Spinach Leaf Protein

Abstract

Abstract: The protein contents in different growth periods of the spinach leaves were assayed, and the dry spinach leaves of high protein contents during growth period were used as the raw material of this experiment.The effects of pH value,extracting temperature,extracting time and the ratio of water in extracting medium were studied. The results showed that pH9.5, extractingtemperature 45℃, extracting time 60min and the ratio of extracting medium to water 1:35 were the optimum extracting conditions of spinach leaf protein; while pH4.0 was the optimum precipitation pH value.

Key words: spinach leaf protein, extraction

SHU You-Qin, LIANG Li-Qin, FU Qing-Quan, WANG Wei, QIU Huo-Qin, LI Guo-Yuan, YUAN Dao-Qiang. Study on the Extraction of Spinach Leaf Protein[J]. FOOD SCIENCE, 2005, 26(10): 124-127.

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Study on the Extraction of Spinach Leaf Protein

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