| 摘要: |
| 采用加热法、酸碱法、酸化加热法和发酵酸法对籽粒苋叶蛋白的提取工艺进行了研究和比较，得出了籽粒苋叶蛋白提取方法的适应性优势顺序：酸化加热法－发酵酸法－加热法－酸碱法。对籽粒苋的叶绿体蛋白与白蛋白进行分离的结果为：白蛋白和叶绿体蛋白分别占总蛋白质的３０．１１％和６９．８９％。 |
| 关键词: 籽粒苋 叶蛋白 得率 提取率 工艺 |
| DOI： |
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| 基金项目:国家“九五”科技攻关 |
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| Study on Amaranth Leaf Protein Extraction Technology |
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| Abstract: |
| The thermal method,the acidic alkalinization method,the acidic thermal methodand the fermentation acid method on the amaranth leaf protein extration technology havebeen studied. The different methods efficiency decreases in the following order: the acidicthermal method,the fermentation acid method, the thermal method,the acidic alkalinizationmethod. The 69. 89% of chloroplastic protein and the 30. 11% of white protein are fractionat-ed in the experiment. |
| Key words: amaranth,leaf protein,ratio of obtaining,ratio of extraction, |
