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2011•Food and Nutrition in ChinaRequires access

Study on Extraction Technology of Corn Germ Protein

Fangling Du

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Abstract

The extraction technology of corn germ protein was researched by using single factor experiment and response surface methodology.A polynomial model related to the extraction factors and the extraction rate had been established.Results showed that the influence size order of extraction rate was pH value,solid-liquid ratio,temperature,and time.The established optimum conditions were solid-liquid ratio 1:10,temperature 55℃,pH value 10 and time 120 min.Under the optimized conditions,extraction rate of corn germ protein could reach 34.28%.

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What this paper is about

The extraction technology of corn germ protein was researched by using single factor experiment and response surface methodology.A polynomial model related to the extraction factors and the extraction rate had been established.Results showed that the influence size order of extraction rate was pH value,solid-liquid ratio,temperature,and time.The established optimum conditions were solid-liquid ratio 1:10,temperature 55℃,pH value 10 and time 120 min.Under the optimized conditions,extraction rate of corn germ protein could reach 34.28%.

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Available abstract

The extraction technology of corn germ protein was researched by using single factor experiment and response surface methodology.A polynomial model related to the extraction factors and the extraction rate had been established.Results showed that the influence size order of extraction rate was pH value,solid-liquid ratio,temperature,and time.The established optimum conditions were solid-liquid ratio 1:10,temperature 55℃,pH value 10 and time 120 min.Under the optimized conditions,extraction rate of corn germ protein could reach 34.28%.

Key concepts: Germ, Extraction (chemistry), Response surface methodology, Wheat germ, Chromatography, Chemistry, Mathematics, Food science

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