Optimization of Ultrasonic Extraction of Polysaccharides from Chinese Malted Sorghum Using Response Surface Methodology


Authors

  • Irakoze Pierre Claver State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China Departement de TIAA, Institut Superieur d'Agriculture, Universite du Burundi, BP 35 Gitega, Burundi
  • Haihua Zhang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
  • Qin Li State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
  • Zhou Kexue State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
  • Huiming Zhou State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China

DOI:

https://doi.org/10.3923/pjn.2010.336.342

Keywords:

Malted sorghum, optimization, polysaccharides extraction, response surface methodology

Abstract

Ultrasonic technology was applied for polysaccharides extraction from the Chinese malted sorghum and Response Surface Methodology (RSM) was used to optimize the effects of processing parameters on polysaccharides yields. Three independent variables were ultrasonic power (X1), extraction time (X2) and ratio of water to raw material (X3), respectively. The statistical analysis indicated that three variables and the quadratic of X1 and X2 had significant effects on the yields and followed by the significant interaction effects between the variables of X2 and X3 (p<0.05). A mathematical model with high determination coefficient was gained and could be employed to optimize polysaccharides extraction. The optimal extraction conditions of polysaccharides were determined as follows: Ultrasonic power 600 W, extraction time 4 min, ratio of water to raw material 30 ml/g. Under these conditions, the experimental yield of polysaccharides was 17.08±0.33%, which was agreed closely with the predicted value 17.06%.

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Published

15.03.2010

Issue

Vol. 9 No. 4 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Claver, I. P., Zhang, H., Li, Q., Kexue, Z., & Zhou, H. (2010). Optimization of Ultrasonic Extraction of Polysaccharides from Chinese Malted Sorghum Using Response Surface Methodology. Pakistan Journal of Nutrition, 9(4), 336–342. https://doi.org/10.3923/pjn.2010.336.342