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Abstract:
The optimization of the extraction process of protein from Chlorella vulgaris was achieved by response surface methodology and its antioxidant activity were characterized. Chlorella protein extraction rate was taken as the index to study the effect of p H, ratio of liquid: material (V/m), extraction time, tween concentration and ultrasonic time on extraction yield. On the basis of single factor experiment, the three factors and three levels of response surface analysis method was taken to determine the Chlorella protein extraction process. The results showed that a p H of 8.0, a extraction time of 6 hours and a tween concentration of 0.1% were optimal for protein extraction from Chlorella and the extraction ratio was 46.39%. The concentration for 50% of maximal effect (EC50) of Chlorella protein extracted under the optimal condition to DPPH free radicals, superoxide anion radicals and ABTS radicals were 1.40 mg/m L, 1.45 mg/m L and 16.6 μg/m L, which showed that protein extraction from Chlorella vulgaris has certain antioxidant activity. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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Journal of Chinese Institute of Food Science and Technology
ISSN: 1009-7848
Year: 2018
Issue: 6
Volume: 18
Page: 183-190
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WoS CC Cited Count: 0
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ESI Highly Cited Papers on the List: 0 Unfold All
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30 Days PV: 1
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