Optimization of Zein Extraction from Corn Flour by Response Surface Methodology

doi:10.7506/spkx1002-6630-201224034

Abstract

Abstract:

In this study, zein was extracted from corn flour using ethanol extraction. Response surface methodology was employed to establish optimum conditions for zein extraction. The effects of extraction time, extraction temperature, solid-to-liquid ratio and ethanol concentration on extraction efficiency were explored. As a result, a mathematical model was established. The optimum conditions for zein extraction were found to be extraction at 55 ℃ for 2.5 h using 80% ethanol at a solvent-to-solid ratio of 9:1 (mL/g). Moreover, we investigated the pairwise interactions of the various extraction conditions.

Key words: corn flour, zein, response surface methodology, extraction, interaction

CLC Number:

TS201.21

Li-Li-Jie. Optimization of Zein Extraction from Corn Flour by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(24): 165-169.

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