FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 114-118.

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Optimization of Ultrasonic-assisted Extraction Conditions of Locust Bean Gum by Using Response Surface Methodology

  

  • Received:2011-10-09 Revised:2012-11-20 Online:2013-01-25 Published:2013-01-15

Abstract:

In this study,optimum condition of ultrasonic-assisted extraction of locust bean gum (LBG)is optimized by response-surface test.On the basis of single-factor test,the mathematical regression model is established about the dependent variable (extraction yield of locust bean gum)and independent variables(ratio of material to water,extraction temperature,extraction time and ultrasonic power)through Box-Benhnken center composite design and response surface methodology.The optimum extraction conditions as follows:material to water ratio 1:47 (g?mL-1),extraction temperature 43 ℃,time 63 min,ultrasonic power 800 W.Under these conditions,the yield of locust bean gum is 28.03%.The locust bean gum products meet the FCC Ⅳ standards.The structural is identified using infrared spectrum.

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