Study On Extracting Techniques And Application Of Leaf Protein From Xinjiang Tedicago Sativa L

The extracting techniques of leaf protein from dried alfalfa(Medicago sativa L.) and by-product utilization is reached in this peper. The main resultes are described as follow:1 The best harvest time for alfalfa (variety is Algonquin) is at the beginning of flowering season when extracting leaf protein from alfalfa. At this time alfalfa's biomass and the crude protein content achieves theoptimal coupling exactly. The yield rate of leaf protein is 4.49%. The crude protein content is 60.55%.2 Though all those processing methods of direct heating,heating with acidlizing,heating with alkalizing,acid extracting,alkali extracting,the heating with acidlizing,has been eventually chosen in this study.The optimal technical processing is:material→salt leaching and irrigation→refining (the ratio of Material and wanter is 1to 20,adding 1%sodiun chloride to wanter,extraction time 24h ),pressing(filtration is 200 mesh→flocculation (pH3,flocculation temperature 60℃,fou 5 minutes)→cooling,centrifugal casting,depositing→cencretion of leaf protein→drying→leaf protein of alfalfa3 This paper showed that operating conditions influenced the decolourization and fishy odor elimination of the leaf protein concentrates of alfalfa. Under the condition of usinganhydrous ethanol as soaking extractant,the optimal operating conditions were determined by orthogonal experiment. The optimal conditions were: liquid/solid ratio(wt)of 6∶1,and soaking at 85℃for 3 h with 3 stages. a new method for decolourization and fishy odor elimination of the leaf protein was provided ,and supplied the alfalfa's leaf protein concent rates with potential application feasibility in food industry.4.The dietary fibre was preperative used as raw material to extract soluble dietary fiber(SDF) and insoluble dietary fiber(IDF) with acid hydrolysis and alkali hydrolysis from alfalfa dregs.The critical problems of decoloration and removing fishy smell of dietary were solved...