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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1007/bf01177340

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ISSN

0975-8402

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Optimization of ultrasoundassistedextraction of

Authors: Wenlin Tang Min Zhang Zhongxiang Fang
Publish Date: 2014/07/02
Volume: 52, Issue: 7, Pages: 4042-4053
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Abstract

Porcine placenta is commonly used in Chinese as a traditional medicine It has been reported by a number of researchers that the porcine placenta contains many compounds which have good health benefits Response surface methodology RSM was applied to optimize the parameters of ultrasound power ultrasound treat time and extraction temperature on the extraction yield of porcine placenta watersoluble proteins PPWP The results indicated that under optimum conditions of ultrasound power 257 w extraction temperature at 49 °C for 7 min the extraction yield of PPWP was 327  which was significantly higher than that of the conventional extraction method CEM of 150  The experimental data were fitted to a secondorder polynomial equation using multiple regression analysis and the estimated model showed a high capacity of predicting the dependent variables Although not significantly the antioxidant activity of PPWP from ultrasoundassistextraction UAE were higher than those from CEM indicated that UAE had a positive effect or at least no negative effect on the bioactivity of PPWP

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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
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  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
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