Optimization of Extraction Process of Crude Protein from Grape Seeds by RSM
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چکیده
منابع مشابه
Optimization of Subcritical Water Extraction of Resveratrol from Grape Seeds by Response Surface Methodology
The subcritical water extraction (SWE) is a high-efficiency and environment-friendly extraction method. The extraction of resveratrol (RES) of grape seeds obtained from the wine production process was proposed using subcritical water extraction (SWE). The effects of different extraction process parameters on RES yield were investigated by single factors. Extraction optimization was conducted us...
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Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among these compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. Thi...
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Modified Bubble Column Extraction with Ultrasonic Bath (BCE-UB) method was used to extract atropine from the stem and leaves of Atropa belladonna. Optimum condition were obtained with Kamada solvent which was chloroform-methanol-ammonia 15:15:1(v/v/v) as extraction solvent, the particle size of less than 350 µm, an extraction time of 23.95 min, a liquor to material ratio of 15.08 mL/g and...
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آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولoptimization condition of extraction of curcumin from curcuma longa with ultrasound waves by rsm
in this study, independent variables were time (1-15 min0, temperature (25-45) and power of ultrasound. results showed that time of ultrasound was linear (p
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2011
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.17.437