Response Surface Methodology for Extraction Optimization of Phyllostachys pubescens Bamboo Shoots Protein

Abstract:

The aim of the study was to investigate bamboo shoots protein extraction. A Box-Behnken design (BBD) was applied through the Response Surface Methodology (RSM) to determine the effects of pH, temperature and solid-liquid ratio during Phyllostachys pubescens bamboo shoots protein extraction. Regression analysis was applied on the data obtained. The more relevant variables were pH, liquid-solid ratio. The coefficient determination (R2 = 0.9258) was good for the second-order model. Maximum yield was 10.77±2.28% obtained when pH, liquid-solid ratio, temperature and extraction time were 12, 32.24, 46.12°C and 20 min, respectively. The result was help to design the process of optimal protein extraction from Phyllostachys pubescens bamboo shoots.

• Periodical: Advanced Materials Research (Volume 709)
• Pages: 852-857
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.709.852
• Online since: June 2013
• Authors: Guo Ti Lv, Ji Hua Li, Chang Xin Huang, Bing Qing Zhu, Xiao Bing Huang, Li Jing Lin, Shan Bai Xiong
• Keywords: Bamboo Shoots, Process Optimization, Protein Extraction, Response Surface Methodology (RSM)

References

[1] Masatoshi Fujimura, Mineo Ideguchi, Yuji Minami, Keiichi Watanabe, and Kenjiro Tadera (2005). Amino Acid Sequence and Antimicrobial Activity of Chitin-Binding Peptides, Pp-AMP 1 and Pp-AMP 2, from Japanese Bamboo shoots (Phullostachys pubescens). Biotechnol, 69(3): 642-645.

DOI: 10.1271/bbb.69.642

[2] Du Ying, Qi Weiyan, Miao Xia, Li Guiying and Hu Changwei. (2004).Chemical Analysis of Pubescens and Its Pyrolysis. Journal of Chemical Industry and Engineering (China), 55(12), 2100-2104.

[3] Baiyi Lu, Daozhong Xia, Weisu Huang, Xiaoqin Wu, Ying Zhang, and Yiyuan Yao (2010). Hypolipidemic Effect of Bamboo Shoot Oil (P. pubescens) in Sprague-Dawley Rats. Journal Of Food Science, 75(6): H205-H211.

DOI: 10.1111/j.1750-3841.2010.01716.x

[4] Chung Minjay, Cheng Sensung, Lin Chunya (2012). Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan. Food Chemistry, 134(4): 1732-1737.

DOI: 10.1016/j.foodchem.2012.03.120

[5] Kim Sang-Min, Jeon Je-Seung, Kang Suk-Woo, et. al (2011). Composition Analysis and Antioxidant Activity of Ojuk (Phyllostachys nigra Munro) Leaf Tea and Shoot Tea. Journal of Applied Biological Chemistry, 55(2): 95-101.

DOI: 10.3839/jabc.2011.065

[6] Martin , A. M. M, Sanuel, R. M, Israel, L. M (2008). Response surface methodology for optimisation of protein concentrate preparation from cowpea [ Vigna unguiculata (L.) Walp]. Food Chemistry, 110: 735-741.

DOI: 10.1016/j.foodchem.2008.02.040

[7] Makri, E., E. Papalamprou and G. Doxastakis. (2005). Study of functional properties of seed storage proteins from indigenous European legume crop (Lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids, 19: 583-594.

DOI: 10.1016/j.foodhyd.2004.10.028

[8] Ali Abas Wani, Devinder Kaur, Idrees Ahmed, D. S. Sogi (2008). Extraction optimization of watermelon seed protein using response surface methodology. LWT-Food Science and Technology, 41:1514-1520.

DOI: 10.1016/j.lwt.2007.10.001

[9] Li Quanhong, Fu Caili (2005). Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein. Food Chemistry, 92: 701-706.

DOI: 10.1016/j.foodchem.2004.08.042

[10] S. L. C. Ferreira, R. E. Bruns, H. S. Ferreira, G. D. Matos, et al. (2007). Box-Behnkendesign: An alternative for the optimization of analytical methods. Analytica Chimica Acta, 592(2): 179-186.

DOI: 10.1016/j.aca.2007.07.011

[11] Haber, A., & Runyon, R. (1977). General statistics (3rd ed.). Reading, MA: Addison-Wesley.

[12] Joglekar, A. M., & May, A. T. (1987). Product excellence through design of experiments. Cereal Foods World, 32, 857-868.

[13] Ebru Firatligil-Durmus, Ozgul Evranuz.(2010). Response surface methodology for protein extraction optimization of red pepper seed ( Capsicum frutescens ). LWT-Food Science and Technology, 43, 226-231.

DOI: 10.1016/j.lwt.2009.08.017

[14] Wang, H. X.,& Hu, C. Y. (2004). Study on the extraction and preliminary purification of tea protein. Science and Technology, 25, 69-73.

[15] Kadam, S. S., & Salunkhe, D. K. (1984). Winged bean in human nutrition. CRC Critical Reviews in Food Science and Nutrition, 21(1), 1-40.

DOI: 10.1080/10408398409527395