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LV Xiao- ya, BAI Xin-peng, WU Zeng-li, YANG Hui-qiang, XIONG Gui-lin. Extraction and physicochemical properties of soluble protein from Moringa leaves by ultrasonic and microwave[J]. Science and Technology of Food Industry, 2016, (05): 212-216. doi: 10.13386/j.issn1002-0306.2016.05.033
Citation: LV Xiao- ya, BAI Xin-peng, WU Zeng-li, YANG Hui-qiang, XIONG Gui-lin. Extraction and physicochemical properties of soluble protein from Moringa leaves by ultrasonic and microwave[J]. Science and Technology of Food Industry, 2016, (05): 212-216. doi: 10.13386/j.issn1002-0306.2016.05.033

Extraction and physicochemical properties of soluble protein from Moringa leaves by ultrasonic and microwave

doi: 10.13386/j.issn1002-0306.2016.05.033
  • Received Date: 2015-06-29
  • To study the extraction and physicochemical properties of soluble protein from Moringa leaves.Application of ultrasonic and microwave assisted extraction of protein was studied using dry Moringa leaves as a raw material by single factor experiment.The best extraction conditions were determined by Box- Behnken center united experimental design as follows: the ratio for material and liquid was 1∶ 160( g / m L),microwave power of 40 W,extracting time of 127 seconds,p H value of 11,under which the yield of protein in the extracts reached 40.11 mg / g.Amino acid analysis showed that content of essential amino acids of Moringa leaf protein was 280.7 mg / g. The content of sulfur amino acid was high. The first limiting amino acid( LAA) was threonine. Differential scanning calorimetry( DSC) analysis showed that the soluble protein thermal denaturation temperature of Moringa leaf was113.7 ℃.
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