Abstract:

Functional foods is the new growth point in world food industry, and have become hotspots of the development, for the plant material or process of withdrawal from natural food additives functional development of great importance. The paper studied the optimized Alfalfa leaf protein extraction process mainly based on the parameters such as high Leaf Protein Gain Rate, high Production Quality and low Extraction Cost. The results showed that the best extraction solution was salt solution and the descending sequence of efficiency for different factors was, the heating temperature, pH value, warming time and concentration of salt solution. The study gave the optimized parameters for alfalfa leaf protein extraction techniques. Meanwhile, the Extraction Cost was lower, the production quality was higher and the production was safe.