ArticleJournal of food science and technology2016
Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Ultrasonic-ethanol pretreatment-assisted aqueous enzymatic extraction ofFrontiers in nutrition · 2026Article
- Optimization study for refractance window drying process of Langra variety mango.Journal of food science and technology · 2020Article
- Optimization of Submerged Fermentation Medium for Matrine Production byMycobiology · 2017Article
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2 authors.
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Abstract
The present study was aimed at optimizing the enzyme assisted aqueous extraction (EAAE) process for extraction of maize germ oil. The different EAAE process parameter viz., pH of the slurry, seed to water ratio, the temperature of incubation and time of hydrolysis were optimized for improving oil recovery and oil quality. The combined effect of independent variables on recovery of oil, time taken for oil extraction and various quality parameters were studied using response surface methodology. The designed experimental runs were conducted to obtain the optimal conditions as 5.85 pH of slurry, 1:6.92 seed to water ratio, 45.12 °C temperature of incubation and 1 h time of hydrolysis. Oil extracted under these conditions was light yellowish in color and had a pleasant nutty taste, with maximum oil recovery of 70 %. The extraction variables viz., pH of slurry, seed to water ratio, the temperature of incubation had a significant effect on recovery of oil and various quality characteristics, however the time of hydrolysis had a non significant effect.
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