Process optimisation of defatted wheat germ protein extraction in a novel alkaline-based deep eutectic solvent (DES) via Box-Behnken experimental design (BBD)

Olusegun Abayomi Olalere, Chee Yuen Gan

Research output: Contribution to journalArticlepeer-review

18 Citations (SciVal)

Abstract

This is the first study to provide a preliminary investigation into the recovery of protein from wheat germ and the prediction of their extraction conditions in microwave cavity using a novel DES solvent. The response surface methodology was used to predict the microwaved protein extraction conditions of the DWG. The effects of DES buffer-concentration (X 1: 0.01-1.00 g/mL), microwave power (X 2: 50-250 W), irradiation time (X 3: 1-5 min) and sample-to-buffer ratio (X 4: 1:10-1:50) were tested using a single factor and Box-Behnken experimental design. Under the optimized conditions (X 1 = 0.52 g/mL, X 2 = 186 W, X 3 = 3.28 min, and X 4 = 1:39) protein yield and absorbed microwave were obtained at the optimal value of 33.00 % and 677 J/min, respectively with no denaturation of the protein as validated from the SDS-PAGE gel electrophoresis profile. Consequently, this investigation provides a practical approach for the extraction of bioactive protein from DWG using a novel deep eutectic solvent.

Original languageEnglish
Article number135224
JournalFood Chemistry
Volume409
Issue number 135224
Early online date16 Dec 2022
DOIs
Publication statusPublished - 30 May 2023

Keywords

  • Deep eutectic solvent (DES)
  • Defatted wheat germs
  • Microwave extraction
  • Optimization
  • Protein

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Fingerprint

Dive into the research topics of 'Process optimisation of defatted wheat germ protein extraction in a novel alkaline-based deep eutectic solvent (DES) via Box-Behnken experimental design (BBD)'. Together they form a unique fingerprint.

Cite this