Extraction Of Alfalfa Leaf Protein And Improvement Of Its Functional Properties

In this paper,the leaf protein of alfalfa was extracted by enzymatic hydrolysis of compound enzyme.The molecular weight of the protein was determined by polypropylene gel electrophoresis.The oxidation resistance and emulsifying function defects of the protein were improved by using hygrothermal Ladd method,and the Maillard products with strong oxidation resistance were prepared and applied to the oxidation products.This provides the experimental basis for the application of alfalfa leaf protein in food industry and the development of new natural antioxidants,and provides some technical support for the application of new antioxidant wall materials.Its contents are as follows:Firstly,according to the optimal conditions given by response surface software and the practical operation,the optimal conditions of extracting alfalfa leaf protein with complex enzyme are as follows:time 89 min,temperature 36?,pH5.3 Under these conditions,the extraction rate of protein was 54.78%,which was 18.03%,10.78%higher than that by cellulase and pectinase respectively;Secondly,the results showed that at pH=9,the ratio of substrate was 1:3,the reaction temperature was 80?,and the reaction time was 30?The antioxidant activity of the product was the most significant at the time of min.The total reducing capacity of the antioxidant product was 1.25,the DPPH clearance rate was 47.55%,and the ho clearance rate was 20.49%.Compared with the unmodified alfalfa leaf protein,the total reducing ability was increased by 0.41%,the DPPH clearance rate was increased by 46.10%,and the ho clearance rate was increased by 18.31%;The encapsulation efficiency of antioxidant products of alfalfa leaf protein was 80.72%when the amount of core material was 0.2 mL,the temperature of air inlet was 180?,and the speed of creepage was 25 r/min.Thirdly,the emulsifiability of alfalfa leaf protein was improved by the wet heat Maillard reaction,The optimal single factor condition is pH=8.1,substrate ratio(alfalfa leaf protein:flaxseed gum)is 1:1,temperature is 90?,time is 124 min,Under these conditions,the emulsification of alfalfa leaf protein was 200.78m~2/g,which was 24.50m~2/g higher than that of unmodified alfalfa leaf protein.