Czech J. Food Sci., 2010, 28(1):9-17 | DOI: 10.17221/178/2009-CJFS

Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain

De-Song Tang, Ying-Juan Tian, Yuan-Zhe He, Lin Li, Song-Qing Hu, Bing Li
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer's spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/100 ml of extractant), and solid-liquid ratio (g/100 ml) were investigated. Optimal conditions were determined and tri-dimensional response surfaces were plotted using mathematical models. The ANOVA analysis indicated that all the quantities determined, i.e. the extraction time, ultrasonic power, and solid-liquid ratio, had significant positive linear and negative quadratic effects on the protein yield. Optimum conditions for the extraction of protein were found to be: the extraction time of 81.4 min, ultrasonic power of 88.2 W/100 ml of extractant, and solid-liquid ratio of 2.0 g/100 ml. The optimal predicted protein yield obtained was 104.2 mg/g BSG while the experimental yield of protein was in agreement with the predicted value.

Keywords: ultrasonic-assisted extraction; protein; Brewer's spent grain; response surface methodology

Published: February 28, 2010  Show citation

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Tang D, Tian Y, He Y, Li L, Hu S, Li B. Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain. Czech J. Food Sci. 2010;28(1):9-17. doi: 10.17221/178/2009-CJFS.
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