Evaluation of solubility of pumpkin seed globulins by response surface method

Молимо вас користите овај идентификатор за цитирање или овај линк до ове ставке: https://open.uns.ac.rs/handle/123456789/14564

Назив:	Evaluation of solubility of pumpkin seed globulins by response surface method
Аутори:	Peričin D. Radulović L. Trivić S. Dimić E.
Датум издавања:	1-феб-2008
Часопис:	Journal of Food Engineering
Сажетак:	The response surface method was employed to study the effect of pH, sodium chloride concentrations and temperature on the solubility of pumpkin seed globulins (cucurbitin). The most significant variable was linear sodium chloride concentration, followed by the quadratic sodium chloride concentration. The coefficient of determination (R2) was high for the chosen second-order polynomial model. Optimal conditions of solubility of protein isolate from pumpkin seeds were: pH of 7.69, sodium chloride concentration of 3.99% and temperature of 54 °C. By means of additional experiments, the adequacy of the suggested model was confirmed. © 2007 Elsevier Ltd. All rights reserved.
URI:	https://open.uns.ac.rs/handle/123456789/14564
ISSN:	02608774
DOI:	10.1016/j.jfoodeng.2007.07.002
Налази се у колекцијама:	TF Publikacije/Publications