Optimization of Extraction of Peanut Proteins with Water by Response Surface Methodology |
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| Authors: | ISMAIL Y.S. RUSTOM,M.H. L.Ó PEZ-LEIVA,BABOO M. NAIR |
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| Affiliation: | Authors Rustom and Lopez-Leiva are with the Dept. of Food Engineering, Chemical Center, Univ. of Lund, P.O. Box 124, 221 00 Lund, Sweden.;Author Nair is with the Dept. of Applied Nutrition, Chemical Center, Univ. of Lund, P.O. Box 124, 221 00 Lund, Sweden. |
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| Abstract: | Water extraction of peanut proteins was optimized to maximize protein extraction, Y1 and protein concentration in the extract, Y2. A central composite design involving solids-to-water ratio (X1), pH (X2), temperature (X3) and time (X4) was used, and second-order models for Y1 and Y2 were employed to generate response surfaces. The optimum conditions to obtain Y1≥ 85% and Y2≥ 2.5% were X1= 1:8; X2= 8.0; X3= 50 °C; X4= 30 min. Estimates of Y1 and Y2 at the optimum were 85.29% and 2.7%, respectively. Experimental verification gave values of Y1= 84.39%± 0.78 and Y2= 2.80%± 0.02. Y1 and Y2 were further maximized, as measured by absorbance of solution following centrifugation of the extract, when papain (0.05% g/g peanuts) was added and extraction was carried out at the optimum conditions. |
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