Protein extraction from defatted wheat germ by reverse micelles: Optimization of the forward extraction |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu 225002, PR China;2. Yangzhou University Library, Yangzhou University, Yangzhou, Jiangsu 225002, PR China;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. Nestlé R&D Center, Wyeth Nutritionals Ireland, Askeaton, Co. Limerick, Ireland;1. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;2. Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland |
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| Abstract: | In this work, the forward extraction of defatted wheat germ protein (DWGP) by reverse micelles was studied. The reverse micellar systems were formed by sulphosuccinic acid bis (2-ethylhexyl) ester sodium salt (AOT), isooctane and KCl solution. The effects of AOT concentration, pH, KCl concentration, extraction time, the amounts of defatted wheat germ flour (DWGF), W0 (the molar ratio of water to surfactant, i.e. W0 = [H2O]/[AOT]) and temperature on the forward extraction efficiency of DWGP were tested. On the basis of single-factor experiments, the optimum extraction was achieved by response surface methodology (RSM). The experimental results lead to the conclusion that the highest forward extraction efficiency of DWGP was reached at the AOT concentration 0.06 g/mL, pH 8, KCl concentration 0.1 mol/L, time 30 min, the amounts of DWGF 0.500 g, W0 25 and temperature 36 °C. Under these conditions, the forward extraction efficiency of DWGP achieved 37%. |
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