摘要: |
分别用德氏乳杆菌发酵淀粉糖化液和泡菜水作为母酸,对营养酸模榨汁液进行发酵制备发酵酸,用来沉淀叶蛋白。用由德氏乳杆菌制成的发酵酸沉淀叶蛋白,其粗蛋白的质量分数为59.22%~61.25%,提取率为35.3%~43.5%;用由泡菜水制成的发酵酸沉淀叶蛋白,其粗蛋白的质量分数为56.32%~59.48%,提取率为40.00%~44.97%。 |
关键词: 营养酸模,叶蛋白,发酵酸,提取率 |
DOI: |
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基金项目:国家“九五”科技攻关项目 |
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Extraction Techniques of Rumex Acetosa Leaf Protein by Fermentation Acid Method |
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Abstract: |
The juice prepared with Lactobacillus delbriiekii fermentation and pickledvegetable fermentation separately was used to precipitate the Rumex leaf protein. The resultshowed that 59. 22%-61. 25% of raw protein and 35. 3% -43. 5% of extraction rate wereobtained with the former juice while 56. 32%-59. 48% of raw protein, 40.00%-44. 97% ofextraction rate the latter. |
Key words: Rumex,leaf protein,fermentation acid,extraction rate, |