کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2087194 1080631 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles
چکیده انگلیسی

In this work, a novel backward extraction procedure of defatted wheat germ protein (DWGP) from reverse micelles was explored. Isooctane was recovered by vaporization firstly. Then the remained residue was dissolved in a small amount of KCl solution. The recovery of DWGP was easily performed by the ternary liquid system (acetone: deionized water: isooctane = 15:5:1) precipitation, while most of sulphosuccinic acid bis (2-ethylhexyl) ester sodium salt (AOT) remained in the ternary liquid system. In the end, the precipitation of DWGP was washed with 65% ethanol solution to further remove any residual AOT. The effects of KCl concentration, the amount of KCl solution and pH on the backward extraction efficiency of DWGP were tested. On the basis of single-factor experiments, the optimum backward extraction was achieved by response surface methodology (RSM). When the operation ran under optimized conditions, the backward extraction efficiency of DWGP achieved 80% and the end protein product was completely free of AOT.Industrial relevanceThis experimental result confirmed that this novel backward extraction method had many advantages on the extraction of protein compared to the traditional backward extraction method (changing the conditions of pH and ionic strength in a fresh aqueous phase). This method increased the backward extraction efficiency of defatted wheat germ protein (DWGP) from 57% to 80%, saved the water resource and offered the possibility of precipitating nearly pure DWGP, completely free of surfactant. On the basis of these advantages, it appears that this novel backward extraction technique may have great potential for being scaled-up to a commercially extraction process of protein.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 10, Issue 3, July 2009, Pages 328–333
نویسندگان
, , ,