2011•Food Science and Technology InternationalRequires access
Optimization of extraction for wheat bran protein by protease based on response surface methology
Jinfu Liu
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Abstract
On the basis of single factor tests and the Box-Benhnken center united experimental design principle,the method of response surface analysis with 3-factors and 3-levels was adopted.A second order quadratic equation for extraction of the protein was built.Response surface and contour were graphed with the extraction rate of the protein,the extraction rate as the response value.Based on the analysis of the response surface plots and their corresponding contour plots,effects of the temperature,enzyme concentration,and time were explored.By using this new method,the optimum extraction condition was obtained as follows:the temperature was 54.3 ℃,enzyme concentration was 0.86%,soild to liquid ratio was 1:10,time was 2.56 h,the extraction rate was 30.45%.