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Parameters Optimization of the Extraction Technology of Protein from Sunflower Meal

Jing Wei-we

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Abstract

To study the extraction technology of protein from sunflower meal using salt extraction.Based on the single-factor test,the extraction factors of NaCl concentration,extraction temperature and water/dry ratio were optimized using the response surface methodology with the extraction rate of protein as the response value.As a result,the optimum extraction conditions of protein from sunflower meal were 1.51 mol/L of NaCl concentration,1 ∶ 12.88(g/mL) of dry/water ratio,60.27 ℃ of extraction temperature.Under these conditions,the extraction rate of chlorogenic acid was 36.64 %.

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What this paper is about

To study the extraction technology of protein from sunflower meal using salt extraction.Based on the single-factor test,the extraction factors of NaCl concentration,extraction temperature and water/dry ratio were optimized using the response surface methodology with the extraction rate of protein as the response value.As a result,the optimum extraction conditions of protein from sunflower meal were 1.51 mol/L of NaCl concentration,1 ∶ 12.88(g/mL) of dry/water ratio,60.27 ℃ of extraction temperature.Under these conditions,the extraction rate of chlorogenic acid was 36.64 %.

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Available abstract

To study the extraction technology of protein from sunflower meal using salt extraction.Based on the single-factor test,the extraction factors of NaCl concentration,extraction temperature and water/dry ratio were optimized using the response surface methodology with the extraction rate of protein as the response value.As a result,the optimum extraction conditions of protein from sunflower meal were 1.51 mol/L of NaCl concentration,1 ∶ 12.88(g/mL) of dry/water ratio,60.27 ℃ of extraction temperature.Under these conditions,the extraction rate of chlorogenic acid was 36.64 %.

Key concepts: Sunflower, Extraction (chemistry), Meal, Chlorogenic acid, Chromatography, Chemistry, Protein purification, Response surface methodology

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