甘藷藤葉濃縮葉蛋白研究

Study on the Leaf Protein Concentrate from Sweet Potato

林禮輝(L. F. Lin) ； 劉慧瑛(H. Y. Liu)

《中華農業研究》 36卷2期 (1987/06) Pp. 207-215

https://doi.org/10.29951/JARC.198706.0008

摘要

甘藷葉是蔬菜的一種，甘藷藤葉則爲傳統的養豬飼料；因此在食用安全性上，以甘藷藤葉所製成之濃縮葉蛋白較其它非食用植物莖葉之葉蛋白可靠無虞。
以切碎、石磨研磨及揉壓法抽取葉蛋白時可以克服漿汁難過德的問題。使用原料2.5倍量0.01N銨水抽取葉蛋白爲最適宜。加鹽酸調pH值至3.5或4.0，均可得到最大的蛋白質收量，不過加熱至50℃的沈澱法較爲經濟可行，且較少污染。
風乾與真空凍結乾燥產品有相似的組成，粗蛋白質在35%以上，粗脂肪12%，纖維2.5%，灰分7%，葉綠素1%，消化率約69%。以丙酮脫水乾燥所得產品性狀近似真空凍結乾燥者，惟顏色呈淡綠色；粗脂肪減至0.87%，葉綠素減少至0.2%，反之，粗蛋白質含量增加至41%。
除了作爲高蛋白質資源外，甘藷濃縮葉蛋自富含鈣質，含量在2%以上，爲食物中所少見的高鈣質食品，適宜開發爲良好的鈣質補充劑。

並列摘要

The vine and leaves of sweet potato is a traditional swine feedstuff in China; also the young leaves is used as vegetable. No toxic material existed in that had been reported. So, the Leaf Protein Concentrate made from sweet potato is supposed to be more safety than other plants.
By using the method of crushing, stone milling and pressing the fresh or air-dried vine and leaves with 2.5 fold (v/w) 0.01N ammonia water to extracting leaf protein, that could get over the problem of filtration caused by gelatineous material, and the extracting efficiency was best. Adjusting the pH of extract to 3.5 or 4.0 with HC1 could get the maximum LPC yield, so did the treatment of heating extract to 50℃.
Air dried and freezed vacuum dried LPC had the similiar composition and dense green color. Crude protein content was about 35%, crude fat 12%, crude fiber 2.5%, ash 7%, chlorophyll 1% and pepsin digestibility 69%. The product with acetone dehydration had similliar characters as the freezed vacuum dried one, except its color was pale green the crude fat content decreased to 0.87%, chlorophyll diminished to 0.2%. But the protein content increased to 41%.
The LPC sweet potato was not only abundant in protein but also was full of calcium (about 2%). So it could be a good Ca and protein supplementary food.