Extraction Of Moringa Oleifera Leaf Protein And Preparation Of Moringa Oleifera Drinks

In recent years, Moringa oleifera was introduced into many provinces of our country,because of its high nutritional value, the exploitation of this resource is becoming highly valued.This paper contrapose Moringa oleifera introduced in Zhangzhou, A series of research weremade in drying methods, protein extracting methods, nutrition analysis and productdevelopment. The main contents and some conclusions of the thesis are as follows:1. Studies on the optimal drying method of Moringa oleiferaSun drying, forced air drying, forced air drying after de-enzyming, infrared rays drying,microwaves drying, and heat pump drying methods are used to compare the effects of thesedifferent drying methods according to the appearance and inner qualities of dried leaves. Thesedrying methods have obvious difference on appearance quality, heat pump impact minimal,next is forced air drying and sun drying; Microwaves, sun and infrared rays destroy thoseheat-sensitive and light-sensitive nutritions serious; Although the drying time is longer thanother methods, heat pump is the best way to keep fat, polysaccharide in Moringa oleifera leaves,and no significant damage to other nutrients, it's the most suitable drying method.2. Comparative study of four Moringa oleifera leaf protein extraction methodsIn this study, the alkali, ultrasound auxiliary alkali, microwave and enzymatic method ofextraction of four Moringa oleifera leaf protein, the yield of protein was served as an indexaccording to the orthogonal experiment or response surface design to optimize the extractionprocess of protein. The results showed that: The best extraction rate of the alkali, ultrasoundauxiliary alkali, microwave is36.03%,44.35%,34.85%, and the Cellulose enzymatic andcomposite protein enzymes can reach to43.76%,57.18%.Enzymatic method can get the highestyield, and complex protease has the best effect. increased nearly20%than other methods, sothe conclusion is that the complex protease is the best extraction method. In addition,microwave use the least time in these methods, only3~4min, effectively saved time and cost,and also worth further research.3. Nutritional assessement on Moringa oleifera leaf proteinThe content of free amino acid is comparatively rich in Moringa oleifera leaf, that suggestes Moringa oleifera are grow well in Zhangzhou plantation, and protein synthesisprocess is fast; The in vitro digestibility of Moringa oleifera leaf protein is associated withcomminution degree, fine powder has high digestion rate, and the proteins soluble in water hashighest digestion rate, it is suitable for developing drinks; Amino acid content is very high inMoringa oleifera leaf protein, The total amount to24.27%(except Trp), The first limit aminoacid is sulfur-containing amino acid—Met and Cys, and others are all higher than FAO/WHOmode, it's a top-quality plant protein and worth exploitation.4. Confirm three kinds of Moringa oleifera drinks' formulaThe best formula of clear type protein beverage is: β-CD concentration0.3%, raw juiceratio20:0, white granulated sugar concentration5.5%, honey0.8%, salt concentration0.03%;The best formula of milk tea is: Composite milk powder concentration3.0%(defatted milkpowder2.2%, non dairy creamer0.8%), white granulated sugar concentration6.0%, honey1.2%; The best formula of composite bag tea is:leaf50%, stem20%, medlar10%, sweetosmanthus flower8%, honeysuckle flower7%and liquorice5%.