文章基本信息

标题：Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain
本地全文：下载
作者：Tang D.-S. ; Tian Y.-J. ; He Y.-Z. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2010
卷号：28
期号：1
页码：9-17
DOI：10.17221/178/2009-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer’s spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/100 ml of extractant), and solid-liquid ratio (g/100 ml) were investigated. Optimal conditions were determined and tri-dimensional response surfaces were plotted using mathematical models. The ANOVA analysis indicated that all the quantities determined, i.e. the extraction time, ultrasonic power, and solid-liquid ratio, had significant positive linear and negative quadratic effects on the protein yield. Optimum conditions for the extraction of protein were found to be: the extraction time of 81.4 min, ultrasonic power of 88.2 W/100 ml of extractant, and solid-liquid ratio of 2.0 g/100 ml. The optimal predicted protein yield obtained was 104.2 mg/g BSG while the experimental yield of protein was in agreement with the predicted value.
关键词：ultrasonic-assisted extraction; protein; Brewer’s spent grain; response surface methodology download PDF Impact factor (Web of Science – Thomson Reuters) 2017: 0.868 5-Year Impact Factor: 1.107