Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

Tang De-Song, Ying-Juan Tian, Yuan-Zhe He, Lin Li, Song-Qing Hu and Bing Li
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Tang De-Song: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Ying-Juan Tian: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Yuan-Zhe He: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Lin Li: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Song-Qing Hu: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Bing Li: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

Czech Journal of Food Sciences, 2010, vol. 28, issue 1, 9-17

Abstract: Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer's spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/100 ml of extractant), and solid-liquid ratio (g/100 ml) were investigated. Optimal conditions were determined and tri-dimensional response surfaces were plotted using mathematical models. The ANOVA analysis indicated that all the quantities determined, i.e. the extraction time, ultrasonic power, and solid-liquid ratio, had significant positive linear and negative quadratic effects on the protein yield. Optimum conditions for the extraction of protein were found to be: the extraction time of 81.4 min, ultrasonic power of 88.2 W/100 ml of extractant, and solid-liquid ratio of 2.0 g/100 ml. The optimal predicted protein yield obtained was 104.2 mg/g BSG while the experimental yield of protein was in agreement with the predicted value.

Keywords: ultrasonic-assisted extraction; protein; Brewer's spent grain; response surface methodology (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:178-2009-cjfs

DOI: 10.17221/178/2009-CJFS

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