Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa)
- Title
- Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa)
- Author
- 이현규
- Keywords
- Sparassis crispa; beta-glucan; extraction optimization; response surface methodology
- Issue Date
- 2012-08
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, #605, KOREA SCI TECHNOL CENT, 635-4 YEOKSAM-DONG, KANGNAM-GU, SEOUL, 135-703, SOUTH KOREA
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, 권: 21, 호: 4, 페이지: 1031-1035
- Abstract
- The extraction procedures for beta-glucans from cauliflower mushrooms (Sparassis crispa) were optimized by response surface methodology. Experimental design was used to investigate the effect of 3 extraction parameters (pH, extraction time, and ratio of water to raw material) on beta-glucan content. The parameter ranges investigated were 6-10 for extraction pH (X-1), 5-15 h for extraction time (X-2), and 10-30 for water to raw material ratio (X-3). The experimental results were in good agreement with a polynomial regression model by a multiple regression analysis (R-2=0.95, p=0.0074) for beta-glucan content extracted from cauliflower mushrooms. The optimal conditions for beta-glucan extraction from cauliflower mushrooms were determined as extraction pH of 6.05, extraction time of 8 h 55 min, and ratio of water to raw material of 19.74, showing 60.76% of the predicted content of beta-glucan.
- URI
- http://link.springer.com/article/10.1007%2Fs10068-012-0134-xhttp://hdl.handle.net/20.500.11754/41032
- ISSN
- 1226-7708
- DOI
- 10.1007/s10068-012-0134-x
- Appears in Collections:
- COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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