Extraction of Alfalfa Ice Structuring Proteins Using Ice and Their Effect on Frozen Dough

Abstract:

In this study，ice structuring proteins were extracted from the Alfalfa meal powder using ice of Alfalfa were optimized by calculation of extraction efficiency，single-factor experiment and response extraction with phosphote buffer solution Furthermore，the extraction conditions for ice structuring proteins surface methodology. The results revealed that the extraction yield of Alfalfa ice structuring proteins was up to 2.87%，when the extraction was carried out by suspending in 61 mmol/L phosphate buffer solution at pH 8.0 with a solid/liquid ratio of 1∶20 and 46 ice pieces were added in per 100 milliliters of crude extracts. Additionally，the observed ice crystal morphology suggested that the ice structuring proteins of Alfalfa which mostly showed six hexagons or irregular shapes were small in size，indicating that ice structuring proteins of Alfalfa are able to modify the conformations of ice crystals and significantly inhibit the growth. the protein molecular weight of Alfalfa ice structuring proteins is about for 52 kDa，which was by SDS-PAGE.