Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain
2010
Tang, D.S.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences | Tian, Y.J.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences | He, Y.Z.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences | Li, L.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences | Hu, S.Q.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences | Li, B.,South China Univ. of Technology, Guangzhou (China). Coll. of Light Industry and Food Sciences
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.
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