Food Science and Technology. 2012, (12) Core

Optimization of extraction on pentosan from wheat bran by response surface methodologyChinese Full Text

ZHANG Yuan-yuan,WANG An-na*,WU Li-gen,WANG Jie,WANG Chao,LIU Jia,ZHANG Tian-peng(School of Food and Cereals,Henan University of Technology,Zhengzhou 450002)

Abstract: The objective of this work was to develop wheat bran pentosans extraction techniques.For the extraction of pentosans,a complete 34 factorial design with triplicates at the central point was used,and the effects of concentration of wheat bran and the liquid feed ratio,times,time and temperature were investigated.The various factors that affect the yield of pentosan from wheat bran were examined in order to obtain the optimum conditions.The optimal extraction technology conditions were obtained as follows:feed-water ratio was 1:20,temperature was 90 ℃,time was 2.5 h and times was 2.Polynomial regression equations of process variables with two properties were obtained with R1=0.9935 and R2=0.9875,respectively.Both of two regression equations were highly credible.The result has a good reference value for the study on extraction techniques of pentosan from wheat bran source.

Keywords：

wheat bran pentosan; water soaked; response surface methodology;

DOI：
10.13684/j.cnki.spkj.2012.12.060
Series：
Subject：
Classification Code：
TS210.9

Mobile Reading

Read on your phone instantly

Step 1
Scan QR Codes

"Mobile CNKI-CNKI Express" App

Step 2
Open“CNKI Express”

and click the scan icon in the upper left corner of the homepage.

Step 3
Scan QR Codes

Read this article on your phone.
HTML
CAJ Download
PDF Download

Contents

Optimization of extraction on pentosan from wheat bran by response surface methodologyChinese Full Text

ZHANG Yuan-yuan,WANG An-na*,WU Li-gen,WANG Jie,WANG Chao,LIU Jia,ZHANG Tian-peng(School of Food and Cereals,Henan University of Technology,Zhengzhou 450002)

Read on your phone instantly

Citation Network

Related Literature