Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology
Joint Authors
Guan, Xiao
Li, Lv
Liu, Jing
Li, Sen
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-07-08
Country of Publication
Egypt
No. of Pages
8
Abstract EN
We investigated the process intensification of ultrasonic-microwave-assisted technology for hordein extraction from barley.
Response surface methodology was utilized to optimize the extraction conditions and to analyze the interaction between four selected variables: temperature, microwave power, ultrasonic power, and extraction time.
The validated extraction yield of hordein reached 8.84% at 78°C, microwave power 298 W, and ultrasonic power 690 W after 20 min as optimum conditions.
Compared with traditional water-bath extraction (4.7%), the ultrasonic-microwave-assisted technology effectively increased the hordein extraction yield and shortened the extraction time.
According to the obtained quadratic model (R2 = 0.9457), ultrasonic power and extraction time were the first two significant factors.
However, temperature limited the effects of other factors during extraction.
SDS-PAGE and scanning electron microscopy were used to identify the hordein extract and to clarify the difference between the two hordein fractions extracted with new and traditional methods, respectively.
Ultrasonic-microwave-assisted technology provided a new way to improve hordein extraction yield from barley and could be a good candidate for industrial application of process intensification.
American Psychological Association (APA)
Guan, Xiao& Li, Lv& Liu, Jing& Li, Sen. 2018. Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185618
Modern Language Association (MLA)
Guan, Xiao…[et al.]. Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology. Journal of Food Quality No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1185618
American Medical Association (AMA)
Guan, Xiao& Li, Lv& Liu, Jing& Li, Sen. Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185618
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185618