摘要
通过试剂筛选,以无水乙醇为浸提剂,研究了不同条件对苜蓿浓缩叶蛋白脱色、脱腥的影响,通过正交试验得出了脱色的最佳工艺条件:液固体积质量比6 mL∶1 g,浸提温度85℃;浸提时间4 h;浸提级数3级。此工艺参数的确定为苜蓿叶蛋白的脱色、脱腥提供了新方法,提高了苜蓿浓缩叶蛋白在食品中应用的可行性。
This paper showed that operating conditions influenced the deeolourization and fishy odor elimination of the leaf protein concentrates of alfalfa. Under the condition of using anhydrous ethanol as soaking extractant, the optimal operating conditions were determined by orthogonal design. The optimal conditions were： liquid/solid ratio（wt） of 6 ： 1, and soaking at 85 ℃ for 3 h with 3 stages. The study offered a method for decolourization and fishy odor elimination of the leaf protein, and supplied the alfalfa＇s leaf protein concentrates with potential application feasibility in food industry.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第4期16-19,42,共5页
Journal of Food Science and Biotechnology
关键词
苜蓿
叶蛋白浓缩物
脱色
脱腥
工艺参数
alfalfa
Leaf protein concertrates
decolourization
takeing off fishy smell
craft parameter
