Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of the High-Pressure Condition for Rice Protein Extracting Using Response Surface Methodology (RSM)

반응표면분석법을 이용한 쌀 단백질 초고압 추출조건 최적화

  • Ra, Ha-Na (Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Park, Sa-Ra (Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Ha-Yun (Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Cho, Yong-Sik (Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Kyung-Mi (Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 라하나 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박사라 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2019.11.04
  • Accepted : 2019.12.19
  • Published : 2019.12.30
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Abstract

The purpose of this study was to optimize the rice protein extracted using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the high pressure (X1, 0-400 MPa) and processing time (X2, 0-10 minutes). The results of the extraction content (Y1), residue content (Y2), and recovery yield (Y3) were fitted to a response surface methodology model (R2= 0.92, 0.92, and 0.93, respectively). Increasing the pressure and processing time has a positive effect on the extraction content (Y1), residue content (Y2), and recovery yield (Y3). Therefore, these high-pressure conditions (independent variables) can significantly affect the improvement in rice protein extraction efficiency. Thus, the optimal conditions of X1 and X2 were 400 MPa and 10 min., respectively. Under these optimal conditions, the predicted values of Y1, Y2, and Y3 were 62.93, 57.53 mg/g, and 91.76%, respectively.

Keywords

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