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- Title
桑叶蛋白超声波辅助提取工艺优化及其氨 基酸组分分析.
- Authors
杨雯雯; 李轲; 王婷婷; 贾娟; 刘心如
- Abstract
The present study investigated the ultrasonic extraction process of mulberry leaf protein and analyzed its amino acid composition. On the basis of single-factor design, the liquid-solid ratio, crushing time, extraction time, and NaCl concentration were optimized by response surface methodology. The optimal extraction conditions of mulberry leaf protein were obtained as follows: liquid-solid ratio of 43∶1 (mL/g), crushing time of 20 min, extraction time of 40 min, and NaCl concentration of 0.42%. Under these conditions, the extraction rate of mulberry leaf protein was 9.19%. The crude protein extracted from mulberry leaves was rich in amino acids, containing at least 17 types of amino acids. The essential amino acid (EAA) content was 29.11 g in 100 g of crude protein, accounting for 37.6% of the total amino acid content, and the EAA/non-essential amino acid (NEAA) ratio was 0.603, which was close to the EAA content of 40% and EAA/NEAA ratio of 0.614 stipulated by FAO/ WHO standard. Therefore, mulberry leaf protein has a high nutritional value and is an excellent protein resource.
- Subjects
ESSENTIAL amino acids; RESPONSE surfaces (Statistics); AMINO acids; G proteins; NUTRITIONAL value; MULBERRY; EFFECT of salt on plants
- Publication
Food Research & Development, 2022, Vol 43, Issue 18, p106
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.18.015