Study on extracted and nutritional evaluation of protein from Sophora japonica L.

Response surface methodology (RSM) was used for optimizating the extracting conditions of protein from Sophora japonica L. in the process of aqueose two-phase systems, and the nutritional value was evaluated. The different influencing factor were studied as PEG/ (NH4) 2SO4massfraction, pH, temperature, the nutritional evaluation was used by automatic amino acid analyzer. The results showed that the optimizating extracting conditions were 28% PEG4000, 45% (NH4) 2SO4, pH5, temperature 50℃. All of the protein from Sophora japonica L. samples contained all kinds of essential amino acids in a balanced proportion, which was close to the recommended level by WHO/FAO. The development and utilization of it should be done for its higher nutritional value.