食品科学2011，Vol.32Issue(19)：152-156,5.
嗜酸乳杆菌发酵制备苜蓿叶蛋白的研究
Fermenting Water Extract from Young Alfalfa Stems and Leaves with Lactobacillus acidophilus for Protein Precipitation
摘要
Abstract
In the present work,we investigated the growth regularity of Lactobacillus acidophilus,screened out a high yield acid-producing strain and used the strain to ferment water extract from the young stems and leaves of Medicago sativa（alfalfa） cv.Zhaodong to precipitate alfalfa leaf protein by produced acids.The precipitation of alfalfa leaf protein from water extract from the young stems and leaves of Medicago sativa（alfalfa） cv.Zhaodong was studied by adjusting its pH.The effects of fermentation time,inoculum size,material/liquid ratio in raw material extraction on alfalfa leaf protein yield were explored.pH 3.0—3.7 proved optimal for precipitating alfalfa leaf protein.The optimal conditions for preparing alfalfa leaf protein were extraction material/liquid ratio of 1：20,fermentation time of 11 h,and inoculum amount of 107 cells/mL.Under the optimal extraction conditions,the extraction yield of alfalfa leaf protein was up to 45.08%.关键词
苜蓿/叶蛋白/嗜酸乳杆菌/发酵Key words
alfalfa/leaf protein/Lactobacillus acidophilus/fermentation分类
轻工纺织引用本文复制引用
曲敏,杨大鹏,梁金钟,张月学..嗜酸乳杆菌发酵制备苜蓿叶蛋白的研究[J].食品科学,2011,32(19):152-156,5.基金项目
黑龙江省教育厅科学技术研究项目 （）
