Response surface methodology for extraction optimization of pigeon pea protein

Optimisation for pigeon pea protein extraction ( Y) ( Cajanus cajan (L) Millsp from the new IAPAR 43-Aratã variety) was investigated using response surface methodology. A compound central design was used with variables ( X 1) NaCl concentration (0.000; 0.025; 0.050; 0.075 and 0.100M); ( X 2) pH (2.5...

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Bibliographic Details
Published in:Food chemistry 2000-08, Vol.70 (2), p.259-265
Main Authors: Mizubuti, Ivone Yurika, Biondo Júnior, Oswaldo, de Oliveira Souza, Luiz Waldemar, dos Santos Ferreira da Silva, Rui Sérgio, Ida, Elza Iouko
Format: Article
Language:English
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Summary:Optimisation for pigeon pea protein extraction ( Y) ( Cajanus cajan (L) Millsp from the new IAPAR 43-Aratã variety) was investigated using response surface methodology. A compound central design was used with variables ( X 1) NaCl concentration (0.000; 0.025; 0.050; 0.075 and 0.100M); ( X 2) pH (2.5; 4.0; 5.5; 7.0 and 8.5) and ( X 3) liquid:solid ratio (5:1; 10:1; 15:1; 20:1; and 25:1, v/w). A model of the second degree equation was used to create the surface responses and confirmative studies were carried out. The following equation: Y ̂ =−19.3733+8.6004 x 2−0.508526 x 2 2 shows optimum conditions for protein extraction of about 75% yield, at pH 8.5 without NaCl regardless of the liquid:solid ratio (v/w) under the experimental conditions studied.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(00)00078-9