Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

Detalhes bibliográficos
Autor(a) principal: Reis, Maycon Fagundes Teixeira
Data de Publicação: 2016
Outros Autores: Bonomo, Renata Cristina Ferreira, Sousa, Rita de Cássia Superbi de, Veloso, Cristiane Martins, Fontan, Rafael da Costa Ilheu, Gandolfi, Olga Reinert Ramos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28111
Resumo: The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio H2O SDS-1, concentration of butanol (mass percentage) and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%). Based on the analysis of surface response, the best extraction yield could be obtained at 25°C, stirring time of 120 min, mass of flour of 100 mg, and a ratio H2O SDS-1 of 50. Experimental results showed that a 79.00% extraction yield could be obtained. 
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spelling Optimization of protein extraction process from jackfruit seed flour by reverse micelle systemsodium dodecyl sulfate (SDS)butanolDCCRArtocarpus Heterophyllus Lam.Ciência e Tecnologia de AlimentosEngenharia de AlimentosThe extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio H2O SDS-1, concentration of butanol (mass percentage) and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%). Based on the analysis of surface response, the best extraction yield could be obtained at 25°C, stirring time of 120 min, mass of flour of 100 mg, and a ratio H2O SDS-1 of 50. Experimental results showed that a 79.00% extraction yield could be obtained. Universidade Estadual De Maringá2016-06-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionMicela Reversaapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2811110.4025/actascitechnol.v38i3.28111Acta Scientiarum. Technology; Vol 38 No 3 (2016); 283-290Acta Scientiarum. Technology; v. 38 n. 3 (2016); 283-2901806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28111/pdfCopyright (c) 2016 Acta Scientiarum. Technologyinfo:eu-repo/semantics/openAccessReis, Maycon Fagundes TeixeiraBonomo, Renata Cristina FerreiraSousa, Rita de Cássia Superbi deVeloso, Cristiane MartinsFontan, Rafael da Costa IlheuGandolfi, Olga Reinert Ramos2016-07-12T15:33:47Zoai:periodicos.uem.br/ojs:article/28111Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2016-07-12T15:33:47Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
title Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
spellingShingle Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
Reis, Maycon Fagundes Teixeira
sodium dodecyl sulfate (SDS)
butanol
DCCR
Artocarpus Heterophyllus Lam.
Ciência e Tecnologia de Alimentos
Engenharia de Alimentos
title_short Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
title_full Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
title_fullStr Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
title_full_unstemmed Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
title_sort Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
author Reis, Maycon Fagundes Teixeira
author_facet Reis, Maycon Fagundes Teixeira
Bonomo, Renata Cristina Ferreira
Sousa, Rita de Cássia Superbi de
Veloso, Cristiane Martins
Fontan, Rafael da Costa Ilheu
Gandolfi, Olga Reinert Ramos
author_role author
author2 Bonomo, Renata Cristina Ferreira
Sousa, Rita de Cássia Superbi de
Veloso, Cristiane Martins
Fontan, Rafael da Costa Ilheu
Gandolfi, Olga Reinert Ramos
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Reis, Maycon Fagundes Teixeira
Bonomo, Renata Cristina Ferreira
Sousa, Rita de Cássia Superbi de
Veloso, Cristiane Martins
Fontan, Rafael da Costa Ilheu
Gandolfi, Olga Reinert Ramos
dc.subject.por.fl_str_mv sodium dodecyl sulfate (SDS)
butanol
DCCR
Artocarpus Heterophyllus Lam.
Ciência e Tecnologia de Alimentos
Engenharia de Alimentos
topic sodium dodecyl sulfate (SDS)
butanol
DCCR
Artocarpus Heterophyllus Lam.
Ciência e Tecnologia de Alimentos
Engenharia de Alimentos
description The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio H2O SDS-1, concentration of butanol (mass percentage) and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%). Based on the analysis of surface response, the best extraction yield could be obtained at 25°C, stirring time of 120 min, mass of flour of 100 mg, and a ratio H2O SDS-1 of 50. Experimental results showed that a 79.00% extraction yield could be obtained. 
publishDate 2016
dc.date.none.fl_str_mv 2016-06-22
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Micela Reversa
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28111
10.4025/actascitechnol.v38i3.28111
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28111
identifier_str_mv 10.4025/actascitechnol.v38i3.28111
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28111/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2016 Acta Scientiarum. Technology
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Acta Scientiarum. Technology
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 38 No 3 (2016); 283-290
Acta Scientiarum. Technology; v. 38 n. 3 (2016); 283-290
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1799315335877230592

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