Abstract
The osbrone classification method was used to extract bamboo bean albumin, the response surface method was designed to optimize the extraction technology, and its subunit component was analyzed. Design-Expert 8.05b software was used to establish mathematical models for the extraction process of bamboo bean albumin. The best extraction technology was obtained: stirring rate: 356 r/min, extraction temperature: 44 ℃, extraction time: 1.5 h, ratio of material to liquid: 111.20 (g/mL). Under this condition, the extraction rate is 27.56% (n=3), which had no obvious difference with the predicted value of 27.25%. In this case, the purity of bamboo bean albumin was (86.50±2.17)%. The analysis of SDS-PAGE gel electrophoresis showed that the main subunit molecular weight of bamboo bean albumin was 49.6 kDa and 27.6 kDa.
Publication Date
6-28-2018
First Page
174
Last Page
179
DOI
10.13652/j.issn.1003-5788.2018.06.035
Recommended Citation
Haixia, YAO; Juan, WANG; Limei, WANG; and Bin, QI
(2018)
"Optimization on extraction technology and analysis of subunit component of bamboo bean albumin,"
Food and Machinery: Vol. 34:
Iss.
6, Article 35.
DOI: 10.13652/j.issn.1003-5788.2018.06.035
Available at:
https://www.ifoodmm.cn/journal/vol34/iss6/35
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