Study On Extracting Techniques Of Leaf Protein From Alfalfa With Zymotechnics

Alfalfa (Medicago Sativa L.) is a perennial herb, which contains abundant protein and used for extracting leaf protein extensively. This research was mainly about the zymotechnics separate alfalfa leaf protein from the point of saving energy sources. Meanwhile make simple research about enzyme extraction, analysis and evaluation of nutrition from different leaf protein production were studied, the results were as follows:1.The zymotechnics separates alfalfa leaf protein, using high floor semisolid for count and keeping the lactobacillus(Lactobacillus delbrueckii subsp.bulgaricus,L.b)under 37℃growing about 10 hours without oxygen.2.Mensurated the isoelectric point of alfalfa leaf protein, which determined that the best deposit range is pH3.2～4.4.3. Through the single factor experiment of extracting leaf protein from Alfalfa with zymotechnics, we confirmed the opportune range of every factor and did orthogonal experiment basing on single factor. The results showed that the optimal parameters of direct zymotechnics were like this: the 107 lactobacillus inoculated in each milliliter alfalfa juice, which deposite 8 hours under 34℃; the optimal parameters of fermentative acid separate alfalfa leaf protein were as follows: volume ratio(volume of fermentative acid/ volume of filtrate)is 2:1, fermentative acid is used one time and mixs 10 minutes.The zymotechnics has such predominance:operating easily, low cost, safety and environmental protection, good function characteristic and circle use of fermentative acid,so it's a choiceness technics.4.Aaccording to the single factor experiment of extracting leaf protein from Alfalfa with enzyme, we did orthogonal experiment and got the optimal parameters as followed: the quantity of enzyme is 10u/g, content consistency is 1:6, reaction 1h under 40℃; the optimal technical processing is: material→cleaning, cutting up→dealing with fibrin enzyme→hitting plasm (the ratio of materials and water is 1 to 3), pressing (the layers of filtration is two)→adding acid (regulate the pH to 4)→centrifugating, depositing→concretion of leaf protein→drying→leaf protein of alfalfa .5. Using the amino acid ratio correlates method to evaluate the quality of nutrition. The SRC(amino acid ratio coefficient minute)of leaf protein is 74～75 and it has rich amino acid, compound in reason and nutritional value is high, so it's a good protein resource.Both zymotechnics and enzyme extracting leaf protein were good method.