Study On Comparison Of Four Extraction Methods Of Alfalfa(Medicago Sativa L.) Leaf Protein

Alfalfa contains abundant protein which mainly exists in its leaf.The usual way to extract leaf protein is separating protein from squeezed leaf juice. In this study a set of technical parameter fiting for industrialization production was given after comparing the extracting effect of alfalfa leaf protein (ALP) of four separating methods, including heating, acid-heating, alkali-heating and lactobacillus ferment method, Furthermore, the general nourishment testing and the amino acid content of the extracted ALP were analysised, combining with the nutritional content analysis of the dreg of alfalfa and the stem. The mainly conclusions are as follows,1. Based on the results of the separating experiment of heating, acid-heating, alkali-heating and lactobacillus ferment, ANOVA analysis and multiple comparisons were made to every separating technics and the optimum separating technics parameter is confirmed. The results showed that the for heating technology optimum separating technics parameter is the 75℃ for acid-heating technology optimum separating technics parameter is pH4, and the separating temperature is 50 ℃; for alkali-heating the optimum separating technics parameter is pH 8.5, and the separating temperature is 70℃; for the number of lactobacillus ferment the optimum separating technics parameter is 10~7 each milliliter, the depositing time is 8-10 hours.2. The best separating technics parameter, the general nutritional content analysis and the aminopHenol content of leaf protein and the general index such as color and smell show that the optimum separating method which is fit for the industrialization production is lactobacillus ferment. The optimum separating technics parameter is as follows, lactobacillus number is 10~7 each milliliter, the depositing time is 8-10 hours.3. Compared to the bean cake, fish meal,and dry skim milk with the nutritionalcontent including crude protein,crude fibre,thick ash and several kinds of amino acid etc., Results shows that ALP has plenitudinous crude protein and amino,and it's content are higher than or at least near to the bean cake's, fish meal's,and dry skim milk's.ALP can utilizaed to the additive protein fodder for the livestock and poultry.4. Primary analysis has been done on the byproducts including alfalfa stem and grass residue from the ALP extracting process, then the different economic benefit in alfalfa perform utilization and ALP utilization has been discussed; By compararing the nutrition content of the byproduct to the different levels of alfalfa hay, we get the results that nutrition content in the grass residue is comparable to the second-level alfalfa hay, and have the potential to turn into the health friendly and hygienical food for humen being.