کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565713 1331078 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of Rice Bran Fermentation Conditions Enhanced by Baker’s Yeast for Extraction of Protein Concentrate
ترجمه فارسی عنوان
بهینه سازی شرایط تخمیر برنج سبب شده توسط مخمر بکرا برای استخراج غلظت پروتئین
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

ABSTRACTThe rice bran fermentation conditions for extraction of protein concentrate was enhanced by the use of baker’s yeast at optimized conditions using response surface methodology (RSM). A central composite design with three independent variables: fermentation temperature (25 to 35°C), yeast concentration (1 to 5%) and fermentation time (10 to 24 h) was used to study the response variable (protein yield). Results indicated that the generated regression model represented the relationship between the independent variables and the responses. Also, all linear terms, two quadratic terms (fermentation temperature and time) and all interactive terms had significant (p < 0.05) effect on the protein yield. The optimum conditions for yeast pretreatment of rice bran protein extraction were achieved at 30°C for 17 h using 3% yeast concentration to obtain a protein yield of 23.37%, which showed no significant difference (p > 0.05) from the response surface methodology predicted protein yield (23.02%). The use of baker’s yeast in the fermentation of rice bran for extraction of protein concentrate can be more effectively used to improve the extraction yield compared to natural fermented (15.43%) and untreated rice bran (10.16%).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Nigerian Food Journal - Volume 32, Issue 1, 2014, Pages 126–132
نویسندگان
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