Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology

被引：59

作者：

Paseephol, Tatdao ^{[1
]}

Small, Darryl ^{[1
]}

Sherkat, Frank ^{[1
]}

机构：

[1] RMIT Univ, Sch Appl Sci Food Sci, Melbourne, Vic 3000, Australia

来源：

FOOD CHEMISTRY | 2007年 / 104卷 / 01期

关键词：

fructans; Jerusalem artichoke; ethanol precipitation; response surface methodology;

D O I：

10.1016/j.foodchem.2006.10.078

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Optimal conditions for fructan precipitation from Jerusalem artichoke concentrate by adding ethanol were established by response surface methodology. The combination of the starting syrup concentration (9.9-40 degrees B), ethanol-to-syrup (E/S) ratio (2.3:1-15.7:1) and precipitation temperature (3.1-62 degrees C) was varied at design points of a central composite rotatable design. Significant regression models describing the changes of average chain length, fructan precipitation yield and purity value of fructans were developed with the coefficient of determination greater than 0.8. The results suggested that higher syrup concentration resulted in an increased fructan yield, but further increase in concentration had a reverse effect on average chain length and purity values. The optimum conditions for fractionating fructan composition by ethanol were estimated to be 32 degrees B initial syrup concentration, E/S ratio of 13 and temperature of 42 degrees C. (c) 2006 Published by Elsevier Ltd.

引用

页码：73 / 80

页数：8

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