| 摘要: |
| 分别用德氏乳杆菌发酵淀粉糖化液和泡菜水作为母酸，对营养酸模榨汁液进行发酵制备发酵酸，用来沉淀叶蛋白。用由德氏乳杆菌制成的发酵酸沉淀叶蛋白，其粗蛋白的质量分数为59．22％～61．25％，提取率为35．3％～43．5％；用由泡菜水制成的发酵酸沉淀叶蛋白，其粗蛋白的质量分数为56．32％～59．48％，提取率为40．00％～44．97％。 |
| 关键词: 营养酸模,叶蛋白,发酵酸,提取率 |
| DOI： |
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| 基金项目:国家“九五”科技攻关项目 |
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| Extraction Techniques of Rumex Acetosa Leaf Protein by Fermentation Acid Method |
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| Abstract: |
| The juice prepared with Lactobacillus delbriiekii fermentation and pickledvegetable fermentation separately was used to precipitate the Rumex leaf protein. The resultshowed that 59. 22%-61. 25% of raw protein and 35. 3% -43. 5% of extraction rate wereobtained with the former juice while 56. 32%-59. 48% of raw protein, 40.00%-44. 97% ofextraction rate the latter. |
| Key words: Rumex,leaf protein,fermentation acid,extraction rate, |
