Optimization of GSH Extraction Technology from Germinating Soybean Using Response Surface Methodology
International Journal of Nutrition and Food Sciences
Volume 4, Issue 1, January 2015, Pages: 45-50
Received: Jan. 5, 2015;
Accepted: Jan. 20, 2015;
Published: Feb. 2, 2015
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Guifeng Li, Department of Food Science and Engineering of Shanxi Normal University, Linfen, China
Limin Dong, Department of Food Science and Engineering of Shanxi Normal University, Linfen, China
Junli Xu, Department of Food Science and Engineering of Shanxi Normal University, Linfen, China
In order to establish optimal water extraction technology of GSH from soybean, response surface method, based on Box–Behnken design, was used to optimize extraction conditions. Crude GSH including in protein was separated by Sephadex G-50 chromatography method. A second order quadratic mathematical model for GSH in soybean extraction was established. Its validity was verified, and the alternate action of the above three factors and their optimum level ranges were investigated. Results showed that the optimum conditions to achieve the maximum extraction rate were as follows: pH of extraction liquid 7.62, extraction temperature 71.91℃, and extraction time 135.67min. Under such conditions, extraction rate of GSH reaches 1.063% (the relative error 1.1%), which was well matched with the predicted yield.
Optimization of GSH Extraction Technology from Germinating Soybean Using Response Surface Methodology, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 1,
2015, pp. 45-50.
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