Optimization of the Ultrasonic Wave-Assisted Extraction Condition of Peanut Protein Isolate

Hui Cui Zhang; Lin Tang; Qing Li Yang

doi:10.4028/www.scientific.net/AMR.189-193.3904

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 189-193Optimization of the Ultrasonic Wave-Assisted...

Optimization of the Ultrasonic Wave-Assisted Extraction Condition of Peanut Protein Isolate

Abstract:

Ultrasonic Wave was used to assist alkali extraction and acid precipitation of peanut protein isolate from defatted peanut powder. Based on the single factor test, the response surface analysis results shows that the Ultrasonic Wave-assisted Extraction condition is: ultrasonic power 210W, ultrasonic time 30min, ultrasonic temperature 40°C ,solid to liquid ratio 1:10.7, and under this improved condition the extraction yield could reach 80.09%.

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Periodical:

Advanced Materials Research (Volumes 189-193)

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3904-3911

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https://doi.org/10.4028/www.scientific.net/AMR.189-193.3904

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Online since:

February 2011

Authors:

Hui Cui Zhang, Lin Tang, Qing Li Yang

Keywords:

Peanut Protein Isolate, Response Surface Method (RSM), Ultrasonic Wave (UW)

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