Optimization of Ultrasound-Assisted Extraction of Protein from Tea Residue by Response Surface Methodology

doi:10.3969/j.issn.1673-1689.2012.03.016

Home > Archive>Volume 31, Issue 3, 2012 >319-325. DOI:10.3969/j.issn.1673-1689.2012.03.016

Optimization of Ultrasound-Assisted Extraction of Protein from Tea Residue by Response Surface Methodology
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                        10.3969/j.issn.1673-1689.2012.03.016
                    
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Ultrasound-assisted extraction of protein from tea residue was investigated in this manuscript.Effect of ultrasonic power,ultrasonic frequency,ultrasonic temperature,ultrasonic time,alkali concentration and material-liquid ratio on extraction yield of protein was investigated by single-factor experiment.Based on the results,the response surface methodology was used to optimize the extraction parameters and the optimum conditions listed as follows: e ultrasonic power 300 W,frequency 26 kHz,temperature 54 ℃,time 61 min,alkali concentration 0.35 mol/L and material-liquid ratio 1g∶27mL.Under these conditions,the protein extraction rate achieved at 86.5 %,increased by 37.2 % when compared with that of hot water alkali extraction.

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LU Chen, ZOU Yu-hong, ZHANG Shi-kang, ZHU Ke-xue, WANG Bin, PENG Wei, ZHOU Hui-ming. Optimization of Ultrasound-Assisted Extraction of Protein from Tea Residue by Response Surface Methodology[J]. Journal of Food Science and Biotechnology,2012,31(3):319-325.

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