Optimization of Conditions for Ultrasonic-assisted Extraction of γ-Glutamyltranspeptidase from Shiitake Mushroom by Response Surface Methodology

doi:10.7506/spkx1002-6630-201020005

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 20-23.doi: 10.7506/spkx1002-6630-201020005

• Processing Technology • Previous Articles Next Articles

Optimization of Conditions for Ultrasonic-assisted Extraction of γ-Glutamyltranspeptidase from Shiitake Mushroom by Response Surface Methodology

LI Jian-rong，YIN Jie，ZHU Jun-li，ZHANG Qing

Food Safety Key Laboratory of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University,
Hangzhou 310035, China

Received:2009-10-21 Online:2010-10-25 Published:2010-12-29
Contact: LI Jian-rong E-mail:lijianrong@zjgsu.edu.cn

Abstract

Abstract:

In order to optimize the ultrasonic-assisted extraction of γ-glutamyltranspeptidase (GGT) from shiitake mushroom, single factor investigations were initially carried out, followed by construction of a three-factor, three-level Box-Benhnken experimental design, quadratic regression fitting for GGT activity as a function of three extraction conditions and response surface analysis. The optimal conditions for the ultrasonic-assisted extraction of GGT were found to be: ultrasonic power, 204.84 W; extraction duration, 28.19 min; and material/water ratio, 1:52.29. Under the above conditions, the experimental value of GGT activity was 11.19 U/g, which was in basic agreement with the model predicted value.

Key words: shiitake mushroom, γ-glutamyltranspeptidase, ultrasonic-assisted extraction, response surface methodology

CLC Number:

LI Jian-rong，YIN Jie，ZHU Jun-li，ZHANG Qing. Optimization of Conditions for Ultrasonic-assisted Extraction of γ-Glutamyltranspeptidase from Shiitake Mushroom by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(20): 20-23.

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Optimization of Conditions for Ultrasonic-assisted Extraction of γ-Glutamyltranspeptidase from Shiitake Mushroom by Response Surface Methodology

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