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Author Guan, Xiao ♦ Li, Lv ♦ Liu, Jing ♦ Li, Sen
Editor Cozzolino, Daniel
Source Hindawi
Content type Text
Publisher Hindawi
File Format PDF
Copyright Year ©2018
Language English
Abstract We investigated the process intensification of ultrasonic-microwave-assisted technology for hordein extraction from barley. Response surface methodology was utilized to optimize the extraction conditions and to analyze the interaction between four selected variables: temperature, microwave power, ultrasonic power, and extraction time. The validated extraction yield of hordein reached 8.84% at 78°C, microwave power 298 W, and ultrasonic power 690 W after 20 min as optimum conditions. Compared with traditional water-bath extraction (4.7%), the ultrasonic-microwave-assisted technology effectively increased the hordein extraction yield and shortened the extraction time. According to the obtained quadratic model (R2 = 0.9457), ultrasonic power and extraction time were the first two significant factors. However, temperature limited the effects of other factors during extraction. SDS-PAGE and scanning electron microscopy were used to identify the hordein extract and to clarify the difference between the two hordein fractions extracted with new and traditional methods, respectively. Ultrasonic-microwave-assisted technology provided a new way to improve hordein extraction yield from barley and could be a good candidate for industrial application of process intensification.
ISSN 01469428
Learning Resource Type Article
Publisher Date 2018-07-08
Rights License This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
e-ISSN 17454557
Journal Journal of Food Quality
Volume Number 2018
Page Count 8


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