Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein

YU Lei; ZHANG Wei; LIU Ting-ting; QIAO Xiao-tong; LI Xiao-meng

doi:10.13386/j.issn1002-0306.2014.19.039

Issue 19

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2014 > (19): 225-228. > DOI: 10.13386/j.issn1002-0306.2014.19.039

YU Lei, ZHANG Wei, LIU Ting-ting, QIAO Xiao-tong, LI Xiao-meng. Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein[J]. Science and Technology of Food Industry, 2014, (19): 225-228. DOI: 10.13386/j.issn1002-0306.2014.19.039

Citation:

PDF (1048 KB)

Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein

College of Food Science and Engineering, Jilin Agricultural University

More Information

Received Date: March 19, 2014

Graphical Abstract

Abstract

Abstract

The ultrasonic- assisted dual enzymatic extraction of rice bran protein was optimized by the PlackettBurman design and the response surface methodology.The ultrasonic power, α-amylase reaction temperature and Alcalase2.4L reaction temperature from eight affecting factors were found significantly influence the extraction of the rice bran protein by using the Plackett- Burman design. Then the steepest ascent method was effectively demonstrated to approach the neighborhood of the optimum. Finally, the optimum conditions for the ultrasonic-assisted dual enzymatic extraction of rice bran protein by using the response surface method were ultrasonic power 220 W, α-amylase reaction temperature 57℃, Alcalase2.4L reaction temperature 51℃.The extraction rate of rice bran protein was 80.83% under the above-mentioned conditions.
- ultrasonic,
- dual enzymatic,
- rice bran protein,
- response surface methodology (RSM)

FullText(HTML)

References (14)

References

[1]	Jamel S Hamada, Arthur M Spanier, John M Bland, et al.Preparative separation of value-added peptides from rice bran proteins by high-performance liquid chromatography[J].Journal of Chromatography, 1998, 827:319-327.
[2]	Zhang H-J, Zhang H, Wang L, et al.Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran[J].Food Research International, 2012, 47:359-363.
[3]	王吉中, 赵俊杰, 张一折, 等.米糠蛋白提取新工艺的研究[J].食品科技, 2010, 35 (9) :182-186.
[4]	Chandi Gurpreet Kaur, Sogi D S.Functional properties of rice bran protein concentrates[J].Journal of Food Engineering, 2007, 79:592-597.
[5]	Xia Ning, Wang Jinmei, Yan Xiaoquan, et al.Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment[J].Journal of Food Engineering, 2012, 110:95-101.
[6]	Wang M, Hettiarachchy N S.Preparation and functional properties of rice bran protein isolate[J].Journal of Science Food Agriculture, 1999, 47:411-416.
[7]	鞠兴荣, 王立峰, 袁建, 等.双低菜籽粕分离蛋白提取效果优化研究[J].中国粮油学报, 2005, 20 (6) :101-106.
[8]	Wu Qiuli, Chen Tao, Chen Xun, et al.Optimization of riboflavin production by recombinant Bacillus subtilis RH44 using statistical design[J], Appl Microbiol Biotechnol, 2007, 76 (4) :783-794.
[9]	陈志杰, 韩永斌, 沈昌, 等.Plackett-Burman设计在灵芝生长及产胞外多糖主要影响因素筛选中的应用[J].食品工业科技, 2003, 24 (12) :43-45.
[10]	马海乐, 张连波.米糠蛋白的脉冲超声辅助提取技术[J].江苏大学学报, 2006, 27 (1) :14-17.
[11]	罗秋水, 上官新晨, 蒋艳, 等.超声波辅助提取紫红薯糖蛋白工艺的优化[J].中国食品学报, 2013, 13 (3) :110-114.
[12]	陈小娥, 方旭波, 钟秋琴.安康鱼皮中胶原蛋白的提取工艺研究[J].食品工业科技, 2007, 28 (3) :131-133.
[13]	王胜男, 江连洲, 李杨, 等.响应面法优化水酶法提取松子蛋白的研究[J].食品工业科技, 2012, 33 (6) :356-359.
[14]	Christina P, Triantafyllos R, Parthena K.Optimization of extracellular lipase production by Debaryomyces hansenii isolates from dry-salted olives using response surface methodology[J].Food and Bioproducts Processing, 2013, 91:413-420.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (203) PDF downloads (216)

Science and Technology of Food Industry

Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content