Optimization of Glutathione Extraction from Saccharomyces cerevisiae Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201010012

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 60-63.doi: 10.7506/spkx1002-6630-201010012

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Optimization of Glutathione Extraction from Saccharomyces cerevisiae Using Response Surface Methodology

ZHENG Li-xue，WANG Li-mei，MEI Yan-zhen，QI Bin*

College of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China

Received:2009-08-03 Revised:2009-12-11 Online:2010-05-15 Published:2010-12-29
Contact: QI Bin E-mail:qibin65@126.com

Abstract

Abstract:

Box-Behnken design and response surface methodology were applied to maximize the glutathione yield from Saccharomyces cerevisiae extracted with alcohol. Results showed that the optimum conditions of glutathione extraction were as follows: ethanol concentration 43.7%, amount of added ethanol 7.03 mL/ 0.1 g yeast powder and extraction time 80 min. Under such optimal conditions, a maximal glutathione yield of 9.54 mg/g were obtained.

Key words: glutathione, ethanol, Saccharomyces cerevisiae, response surface analysis

CLC Number:

TQ926.4

ZHENG Li-xue，WANG Li-mei，MEI Yan-zhen，QI Bin*. Optimization of Glutathione Extraction from Saccharomyces cerevisiae Using Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(10): 60-63 https://doi.org/10.7506/spkx1002-6630-201010012

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Optimization of Glutathione Extraction from Saccharomyces cerevisiae Using Response Surface Methodology

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