Optimization of the enzymatic pre-treatment process for mustard oilseeds using response surface methodology
| Autor: | A. Thirupathi, Enti Anjaneyulu, B.L.A. Prabhavathi Devi, Rachapudi B. N. Prasad, K. Srikanth, K. N. Prasanna Rani, Ram Chandra Reddy Jala, T. S. V. R. Neeharika |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Enzimas Central composite design enzymes Residual oil Brassica lcsh:TX341-641 Black mustard 03 medical and health sciences 0404 agricultural biotechnology Factorial design TX341-641 Response surface methodology enzymatic pre-treatment chemistry.chemical_classification 030109 nutrition & dietetics Chromatography biology Viscozyme Chemistry Nutrition. Foods and food supply Organic Chemistry Extraction (chemistry) 04 agricultural and veterinary sciences biology.organism_classification Enzymatic pre-treatment 040401 food science Pretratamiento enzimático Enzymes viscozyme Semillas de mostaza Enzyme Scientific method factorial design Viscozima Diseño factorial mustard seeds lcsh:Nutrition. Foods and food supply Mustard seeds Food Science |
| Zdroj: | Grasas y Aceites, Vol 71, Iss 2, Pp e351-e351 (2020) Grasas y Aceites; Vol. 71 No. 2 (2020); e351 Grasas y Aceites; Vol. 71 Núm. 2 (2020); e351 Grasas y Aceites Consejo Superior de Investigaciones Científicas (CSIC) |
| ISSN: | 1988-4214 0017-3495 |
| DOI: | 10.3989/gya.2020.v71.i2 |
| Popis: | In order to investigate the effect of an enzymatic pre-treatment process for the extraction of oil from black mustard seeds (Brassica nigra) using viscozyme, the reaction parameters such as temperature, buffer-to-seed ratio and enzyme concentration were considered as determinant factors in the central composite design. Optimization was carried out according to the four-variable five-level central composite design of experiments. The effects of enzyme concentration (5–12%), temperature (40–55 °C), pH (5.0–6.0), and reaction time (1–7 h) on the free oil liberated were studied. Residual oil was collected by subjecting the treated meal to soxhlet extraction for 4 h. An enzyme dose of 7.5% (w/w), pH 5.0, 50 °C, and 5 h with constant shaking at 450 rpm were found to be optimal conditions. Centrifuging the mixture at 7000 rpm for 30 min separated the oil with a recovery of 71–73.1%. Con el fin de investigar el efecto de un pretratamiento enzimático para la extracción de aceite de semillas de mostaza negra (Brassica nigra) utilizando viscozima, los parámetros de la reacción, como la temperatura, la relación de tampón/semilla y las concentraciones de enzima, se consideraron factores determinantes en el diseño. La optimización se llevó a cabo mediante cuatro diseños de experimentos compuestos de cinco niveles. Se estudió el efecto de la concentración de enzima (5-12%), temperatura (40-55 °C), pH (5.0-6.0), y tiempo de reacción (1-7 h) sobre el aceite liberado. El aceite residual se recolectó sometiendo la pasta tratada a una extracción de soxhlet durante 4 h. Las dosis de enzima del 7,5% (p/p), pH 5,0, 50 °C y 5 h con agitación constante a 450 rpm fueron las condiciones óptimas. La centrifugación de la mezcla a 7000 rpm durante 30 minutos separó el aceite con una recuperación de 71-73.1%. |
| Databáze: | OpenAIRE |
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