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KMID : 1024420090130010008
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Food Engineering Progress
2009 Volume.13 No. 1 p.8 ~ p.15
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Optimization of β-Glucan Extraction Process from Rice Bran and Rice Germ Using Response Surface Methodology
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Jeon Ju-Yeong
Park Ji-Hae
Kim Se-Hwan
Choi Yong-Hee
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Abstract
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This study was investigated on optimal conditions of the functional activities of β-glucan which was extracted from rice bran (RB) and rice germ (RG) using response surface methodology. The extraction temperature was varied in the 80-100℃, the extraction time between 2-10 min, and the ethanol concentration was in the interval of 30-70%. A central composite design was applied to investigate the effects of independent variables of extraction temperature (X1), extraction time (X2) and ethanol concentration (X3) on dependent variables such as electron donating ability of RB (Y1), electron donating ability of RG (Y2), total phenolics of RB (Y3), total phenolics of RG (Y4), β-glucan contents of RB (Y5) and β-glucan contents of RG (Y6). As a result, the highest Y1 level was 84.02% at 92.60℃, 2.75 min and 60.41% in saddle point. This value was affected by extraction temperature (P<0.05). The value of Y2 was found to be the highest at 87.52℃, 2.23 min and 54.40% in saddle point. The highest Y3 level was 98.56℃, 6.69 min and 40.26% in saddle point, and this extraction was greatly influenced by extraction temperature (P<0.01) and ethanol concentration (P<0.05). The value of Y4 was found to be highest at 95.73℃, 9.19 min and 53.67% in minimum point. The value of Y5 was found to be the highest at 96.23℃, 7.70 min and 63.69% in saddle point. The value of Y6 was found to be highest at 87.82℃, 2.10 min and 50.03% in minimum point, and this extraction was greatly influenced by extraction time (P<0.01).
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KEYWORD
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β-glucan, rice bran, rice germ, response surface methodology, optimization
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