Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa)

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.