Abstract
In this paper, 3 kinds of methods such as ultrasonic assisted alkali solution extraction, salt solution extraction and water extraction, were used to extract the green leaf ramie protein, and the protein was also analyzed on the protein concentration, nitrogen solubility index, foaming property, foaming stability, emulsifying property and emulsifying stability. Results: The protein extracted with ultrasonic assisted salt solution exhibited the highest protein concentration (10.73 mg/mL) and nitrogen dissolution index (61.95%). Additionally, the foaming property (26.34%) and foam stability (24.49%) of the protein extracted by this method were significantly better than the other two extraction methods. The protein extracted with ultrasonic assisted water had the best emulsification (11.17 m2/g), while the protein extracted with ultrasonic assisted alkali solution had the best emulsification stability (231.92).
Publication Date
2-18-2023
First Page
154
Last Page
157,216
DOI
10.13652/j.issn.1003-5788.2020.11.030
Recommended Citation
ZHI, Shi-qi; WANG, Man-sheng; YE, Feng-ling; CHEN, Long; ZHANG, Xiao-ting; QIU, Hao-nan; HE, Qiang; XIONG, Xia-yu; and DONG, Yi
(2023)
"Effect of extraction method on the functional characteristics of leaf protein from green leaves ramie,"
Food and Machinery: Vol. 36:
Iss.
11, Article 30.
DOI: 10.13652/j.issn.1003-5788.2020.11.030
Available at:
https://www.ifoodmm.cn/journal/vol36/iss11/30
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