Optimization of extraction conditions for improving solubility of peanut protein concentrates by response surface methodology

文献类型： 外文期刊

第一作者： Ma, Tiezheng

作者： Ma, Tiezheng;Wang, Qiang;Wu, Haiwen

作者机构：

关键词： Peanut protein concentrate;Response surface methodology;Solubility;Extraction;Process optimization

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2010 年 43 卷 9 期

页码：

收录情况： SCI

摘要： By ethanol precipitation and physical separation procedures, the peanut protein concentrate (PPC) was isolated from defatted peanut flour (DPF) and the extraction times were determined as twice. The effects of liquid-to-solid ratio, ethanol concentration and reaction temperature on the solubility of PPC were studied for the primary extraction and the later two factors were studied for the second extraction by response surface methodology (RSM). The results showed that for both of the second-order models, the coefficient determination (R(2)) was good and a liquid-to-solid ratio of 11.79: 1 (v/w), an ethanol concentration of 85 mL/100 mL, an extract temperature of 36.35 degrees C for the primary extraction and a corresponding list of variables of 8:1 (v/w), 97.50 mL/100 mL and 38.40 degrees C for the secondary extraction were found to be optimal for the protein extraction from defatted peanut flour. By means of additional experiments, the adequacy of the model was confirmed. (C) 2010 Elsevier Ltd. All rights reserved.

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