Sonication Assisted Extraction of Rapeseed Protein from Rapeseed Meal in a Reverse Micelle System

doi:10.7506/spkx1002-6630-200924034

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 163-165.doi: 10.7506/spkx1002-6630-200924034

Previous Articles Next Articles

Sonication Assisted Extraction of Rapeseed Protein from Rapeseed Meal in a Reverse Micelle System

WANG Li-feng1,2，ZHU Jun-wang1，YUAN Jian1，LI Jing1，HE Rong1,2，JU Xing-rong1,*

1. Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China；2. School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China

Received:2009-05-27 Revised:2009-09-03 Online:2009-12-15 Published:2010-12-29
Contact: JU Xing-rong1,* E-mail:xingrongju@163.com

Abstract

Abstract:

Assisted with sonication, rapeseed protein was extracted from rapeseed meal in a reverse micelle system. The effects of the W0, extraction time, pH value, K+ concentration, temperature, and the amount of OT on the extraction rate were studied. A Taguchi experimental design in JMP involving the above 6 factors at 3 levels was employed to optimize the extraction process. Results showed that the best fit regression equation is Y=0.063X1+0.017X2+ 0.024X4+0.529, and the amount of OT, pH value, W0 and extraction time were significant factors that influenced the extraction rate of rapeseed protein.

Key words: rapeseed protein, reverse micelle, sonication assisted extraction, screening factor

CLC Number:

TS255.36

WANG Li-feng1,2，ZHU Jun-wang1，YUAN Jian1，LI Jing1，HE Rong1,2，JU Xing-rong1,*. Sonication Assisted Extraction of Rapeseed Protein from Rapeseed Meal in a Reverse Micelle System[J]. FOOD SCIENCE, 2009, 30(24): 163-165 https://doi.org/10.7506/spkx1002-6630-200924034

[1]	YANG Yini, ZHAO Ran, BI Shuang, LIU Ye, ZHOU Qi. Effects of Different Processing Methods on the Flavor Characteristics of Rapeseed Protein Isolate [J]. FOOD SCIENCE, 2026, 47(10): 239-248.
[2]	XIONG Wenfei, ZHU Shuxin, LU Shanshan, YAO Yijun, WANG Lifeng. Effect of Transglutaminase Cross-Linked Rapeseed Protein on Cake Quality [J]. FOOD SCIENCE, 2025, 46(11): 57-63.
[3]	ZHAO Kangyu, YANG Ping, MA Junkun, SHU Wenjing, YANG Feng, XIE Yisha, LIU Qingqing. Effect of Ultrasonic-Assisted Thermal Treatment on the Structure and Solubility of Rapeseed Protein [J]. FOOD SCIENCE, 2025, 46(1): 100-107.
[4]	WANG Xintian, CHEN Hongjian, LI Xiaowen, PENG Dengfeng, CHEN Yashu, DENG Qianchun. Effects of Reverse Micelles Formed by Minor Components on Oxidative Stability of Flaxseed Oil [J]. FOOD SCIENCE, 2022, 43(10): 1-6.
[5]	ZHANG Qian, CHEN Fusheng. Effect of Reverse Micellar Extraction on Structure and Physicochemical Properties of Soybean Protein Isolate [J]. FOOD SCIENCE, 2019, 40(7): 108-113.
[6]	ZHANG Yanpeng, ZHANG Manjun, QI Yutang, ZHANG Weinong, ZHU Xianbin. Synergistic Effect of Simultaneous Microwave and Ultrasonic Treatment on Glycosylation of Rapeseed Protein [J]. FOOD SCIENCE, 2017, 38(17): 114-119.
[7]	WANG Li-feng, WANG Yu-mei, ZHANG Jing, XIE Hui-hui, JU Xing-rong. Antioxidant Activities in vitro and in Cells and Amino Acid Composition of Rapeseed Protein Hydrolysates (RPHs) [J]. FOOD SCIENCE, 2014, 35(13): 49-53.
[8]	ZHAO Xiao-yan, CHEN Jun, WANG Xian-chang, CHEN Xiang-yan*, DENG Peng, LIN Yang. Microwave-Assisted Forward Extraction of Soy Protein in AOT/Hexane Reverse Micelles [J]. FOOD SCIENCE, 2014, 35(10): 88-92.
[9]	HUANG Jin1, HUI Bo-di1,*, CAI Jin2, GONG Ping1, GUAN Xin1. Variations in the Electronic Absorption Spectral Characteristics of Carotenoids in Decanoic Acid Reverse Micelle Solvents [J]. FOOD SCIENCE, 2014, 35(1): 115-119.
[10]	HE Rong1，JU Xing-rong1,2,*. Antihypertensive Properties of Enzymatic Hydrolysate of Rapeseed Protein and Its Ultrafiltered Fractions [J]. FOOD SCIENCE, 2013, 34(15): 57-61.
[11]	GAO Shu-gang， SONG Wei-ming， AN Hong. Purification of α-Amylase Using CTAB/Tween-60 Mixed Reverse Micellar System [J]. FOOD SCIENCE, 2011, 32(21): 214-217.
[12]	JIN Qing，WU Jian-ping， ZHANG Gui-chuan，DENG Ya-fei4，YUAN Lu-jiang. A Method for Screening Angiotensin I Converting Enzyme Inhibitory Peptides [J]. FOOD SCIENCE, 2011, 32(19): 120-124.
[13]	WANG Ying-yao，WEI Cui-ping，LUAN Xia，ZHANG Shuang-yu,DU Chuan-lin. Chemical Composition and Functional Properties of Rapeseed Protein Hydrolysates Left after Aqueous Enzymatic Extraction of Oil [J]. FOOD SCIENCE, 2010, 31(21): 72-75.
[14]	YUAN Jian1，JU Xing-rong1，HE Rong2，WANG Li-feng1,2，ZHU Xiao-hu1. Gel Property of Transglutaminase-modified Rapeseed Protein [J]. FOOD SCIENCE, 2010, 31(18): 10-13.
[15]	JIANG Shao-tong，PAN Mu，PAN Li-jun，ZHENG Zhi，LUO Shui-zhong，SUN Han-ju. Study on Alcohol Extraction Process of Protein Concentrate from Rapeseed Meal [J]. FOOD SCIENCE, 2009, 30(4 ): 123-126.

Sonication Assisted Extraction of Rapeseed Protein from Rapeseed Meal in a Reverse Micelle System

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments