Optimization of ultrasound-microwave synergistic extracting proteins in egg white with response surface methodology

HE Juan-ni; LIU Di; LI Jing; LU Yin; LU Cheng

doi:10.13386/j.issn1002-0306.2017.24.036

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Science and Technology of Food Industry > 2017 > (24): 186-190. > DOI: 10.13386/j.issn1002-0306.2017.24.036

HE Juan-ni, LIU Di, LI Jing, LU Yin, LU Cheng. Optimization of ultrasound-microwave synergistic extracting proteins in egg white with response surface methodology[J]. Science and Technology of Food Industry, 2017, (24): 186-190. DOI: 10.13386/j.issn1002-0306.2017.24.036

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Optimization of ultrasound-microwave synergistic extracting proteins in egg white with response surface methodology

College of Chemical and Textile Clothing, Shaanxi Polytechnic Institute

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Received Date: May 15, 2017

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Abstract

Abstract

The ultrasound-microwave synergistic extraction conditions of proteins from egg white were optimized by response surface methodology ( RSM) .Based on the single factor experiments, a four-variable-three-level Box-Behnken design ( BBD) was applied for the design and analysis of the experimental results in order to obtain the parameters of optimized process. The effects of extraction process of proteins, including microwave power, liquid/material ratio, ultrasonic power and extraction time, were evaluated on the proteins extraction yield.The optimum extraction parameters were as follow: microwave power at 500 W, liquid/material ratio at 12.20 ∶ 1 mL/g, ultrasonic power at 350 W, and extraction time for 9 min. Under the optimized conditions, the extracted proteins yield was 56.21% ± 0.92%. Results of the trial indicated that the ultrasound-microwave synergistic extracting proteins in egg white had many advantages such as high yield, easy operation, high speed and environment friendly.
- ultrasound-microwave synergistic extraction,
- protein,
- egg white,
- response surface

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Optimization of ultrasound-microwave synergistic extracting proteins in egg white with response surface methodology