National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present study workouts have been made to develop protein isolate from custard apple seed by using RSM (Response surface methodology). The variable considers percent pH, NaOH concentration and Flour to solvent ratio 15 g of flour. As previous literature was not available preliminary trials were conducted to decide the approximate concentration of pH, NaOH concentration and Flour to solvent ratio 15 g of flour. On the basis of trials ranges of variable decided which were 7 to 11% for pH, 0.6 to 2 (Molar) NaOH concentration and 20 to 60 % Flour to solvent ratio. Central composite rotatable design as a part of response surface methodology (RSM) was used to determine the optimum level of independent variable, which can produce protein isolate having maximum protein content, maximum protein yield. Optimum solution obtained by numerical optimization technique for protein isolate was 89.29% protein content and 51.58% protein yield, per 15g of defatted flour. Corresponding to the optimum condition of independent variables for protein isolate the predicate value of protein content and protein yield, 86.29% and 51.58% respectively. The differences between predicted and actual values of optimized sample calculated were below 10% which is desirable. Finally optimized protein isolate was analyzed for proximate composition which showed better and acceptable result.
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