Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-11-30 DOI:10.22146/agritech.71301
A. D. Setiowati, Elita Yeliani, Chusnul Hidayat
{"title":"Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design","authors":"A. D. Setiowati, Elita Yeliani, Chusnul Hidayat","doi":"10.22146/agritech.71301","DOIUrl":null,"url":null,"abstract":"The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"1 1","pages":""},"PeriodicalIF":0.2000,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"agriTECH","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22146/agritech.71301","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

Abstract

The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.
干湿加热法乳清蛋白-果胶共轭物:利用响应面方法和箱式贝肯设计进行优化
最近,通过马氏反应(Maillard reaction)利用糖类对蛋白质进行糖化的研究进展引起了广泛关注,其中特别强调了浓缩乳清蛋白(WPC)。糖化模式往往错综复杂,给大规模生产带来挑战。因此,本研究试图利用响应面方法学(RSM)结合盒式贝肯设计(BBD)来优化 WPC 与pectin 共轭过程的条件。实验采用柜式干燥机,结合湿法和干法加热程序,以获得具有良好功能特性的木塑-pectin共轭物。研究的自变量包括果胶浓度(0-1%)、pH 值(6-8)和干燥时间(2-6 小时),测量的反应包括乳液稳定性指数(ESI)、乳化活性指数(EAI)和溶解度。通过诊断图对实验数据进行分析,以确保模型的充分性,并通过多反应回归分析拟合了二阶多项式方程,得出了较高的决定系数(R 2)值。最有效的参数被确定为果胶浓度 0.49%、pH 值 6.7 和干燥持续时间 4.12 小时,从而得到峰值 ESI 为 452.267 分钟、EAI 为 49.95 m 2 g -1 和溶解度达到 48.09%。为了验证这些结果,还进行了进一步的实验,并利用傅立叶变换红外光谱(FTIR)确认了 Maillard 反应的存在。等干法在生产具有良好功能特性的 WPCpectin 共轭物方面证明了其有效性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
agriTECH
agriTECH AGRONOMY-
自引率
0.00%
发文量
30
审稿时长
24 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信