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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 3079-3089
DOI: https://doi.org/10.20546/ijcmas.2017.609.379


Response Surface Methodology for Optimization of Protein Isolate Preparation from Custard Apple Seed Flour (Annona squmosa)
A.M. Vaidya*, D.C. Saxena and V.B. Somani
Department of Food Engineering and Technology, Sant longowal institute of Engineering and Technology (Deemed University) - 148106, Longowal, Punjab, India
*Corresponding author
Abstract:

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.


Keywords: Optimisation, Response surface methodology, Central composite rotatable design.
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How to cite this article:

Vaidya, A.M., D.C. Saxena and Somani, V.B. 2017. Response Surface Methodology for Optimization of Protein Isolate Preparation from Custard Apple Seed Flour (Annona squmosa).Int.J.Curr.Microbiol.App.Sci. 6(9): 3079-3089. doi: https://doi.org/10.20546/ijcmas.2017.609.379