Optimization of ultrasonic extraction of protein from defatted wheat germ by Response Surface Methodology

Journal of the Chinese Cereals and Oils Association

Volumn 30, Issue 8, 2015, Pages 19-23

  Gu, Jie ^a   Ma, Haile ^a   He, Ronghai ^a   Liu, Xuejiao ^b  

^a JIANGSU UNIVERSITY   (China)

^b NONE

Author keywords

Defatted wheat germ; Response surface methodology; Ultrasonic extraction

Indexed keywords

PRECIPITATION (CHEMICAL); PROTEINS; SONOCHEMISTRY; SURFACE PROPERTIES;

EXTRACTION EFFICIENCIES; ISOELECTRIC PRECIPITATION; OPTIMUM EXTRACTION CONDITIONS; RESPONSE SURFACE METHODOLOGY; SOLID TO SOLVENT RATIOS; ULTRASONIC EXTRACTION; ULTRASONIC PRETREATMENT; WHEAT GERM;

EXTRACTION;

EID: 84941952488     PISSN: 10030174     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. Hettiarachchy N S, Griffin V K, Gnanasambandam R. Preparation and functional of a protein isolate from defatted wheat germ[J]. Cereal Chemistry, 1996, 73(3): 364-367.
2. Zhu Kexue, Sun Xiaohong, Zhou Huiming. Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles[J]. Journal of Cereal Science, 2009, 50: 266-271.
3. Ren Xiaofeng, Ma Haile, Mao S, et al. Effects of sweeping frequency ultrasound treatment preparations of ACE-inhibitory peptides from zein[J]. European Food Research and Technology, 2014, 238: 435-442.
4. Lin Lin, Cui Haiying, He Ronghai, et al. Effect of ultrasonic treatment on the morphology of casein particles[J]. Ultrasonics Sonochemistry, 2014, 21: 53-519.