Preparation conditions optimization of sesame cake protein using response surface methodology

WANG Zhen-bin; WANG Xi; LIN Xiao-ming; MA Hai-le; WANG Lin; MA Xiao-ke; WANG Gan; BAI Zhi-jie

doi:10.13386/j.issn1002-0306.2014.05.039

WANG Zhen-bin, WANG Xi, LIN Xiao-ming, MA Hai-le, WANG Lin, MA Xiao-ke, WANG Gan, BAI Zhi-jie. Preparation conditions optimization of sesame cake protein using response surface methodology[J]. Science and Technology of Food Industry, 2014, (05): 167-171. DOI: 10.13386/j.issn1002-0306.2014.05.039

Citation:

Preparation conditions optimization of sesame cake protein using response surface methodology

Graphical Abstract

Abstract

Abstract

The technical parameters of protein extracting from industrial sesame cake by means of alkali solution and acid extraction were established using response surface methodology.The optimum extracting sesame cake protein technical parameter of alkali extraction and acid precipitation method were as follows: sodium hydroxide concentration at 0.37mol /L, extracting temperature at 75.19℃, extracting time at 4.7h, and solvent /meal ratio at25.19, extracting times at 1. Under these conditions, the extraction rate of sesame cake protein and the protein content in the product were up to 76.22% and 58.76% respectively.

FullText(HTML)

References (22)

Supplements (0)

Cited By

Science and Technology of Food Industry

Preparation conditions optimization of sesame cake protein using response surface methodology

Abstract

Catalog

Export File

Citation

Format

Content