JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 35 Issue 2
April 2020
Article Contents
LIU Fenfang and LI Yingqiu. Optimization of protein extraction from mung bean using response surface methodology[J]. Journal of Light Industry, 2020, 35(2): 7-16. doi: 10.12187/2020.02.002
Citation: LIU Fenfang and LI Yingqiu. Optimization of protein extraction from mung bean using response surface methodology[J]. Journal of Light Industry, 2020, 35(2): 7-16. doi: 10.12187/2020.02.002 shu

Optimization of protein extraction from mung bean using response surface methodology

  • Received Date: 2020-02-22
  • With mung bean as raw material,alkaline-extraction method was used to obtain mung bean was made by proteins.The effect of mung bean flour and distilled water mass ratio, extraction temperature, extraction time and pH value on the mung bean protein extraction rate were studied by single factor experiment.Optimization of protein extraction from mung bean was made by using response surface methodology.The results showed that the optimum extraction conditions for mung bean protein were the ratio between mung bean flour and distilled water mass 1:15, extraction temperature 40℃, extraction time 20 min and pH value 9.0.Under these conditions, the maximal extraction rate of mung bean protein was 88.80%.
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