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Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa)

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Abstract

The extraction procedures for β-glucans from cauliflower mushrooms (Sparassis crispa) were optimized by response surface methodology. Experimental design was used to investigate the effect of 3 extraction parameters (pH, extraction time, and ratio of water to raw material) on β-glucan content. The parameter ranges investigated were 6–10 for extraction pH (X1), 5-15 h for extraction time (X2), and 10–30 for water to raw material ratio (X3). The experimental results were in good agreement with a polynomial regression model by a multiple regression analysis (R2=0.95, p=0.0074) for β-glucan content extracted from cauliflower mushrooms. The optimal conditions for β-glucan extraction from cauliflower mushrooms were determined as extraction pH of 6.05, extraction time of 8 h 55 min, and ratio of water to raw material of 19.74, showing 60.76% of the predicted content of β-glucan.

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Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, Seoul, 133-791, Korea

    In Young Bae, Kyoung Jin Kim & Hyeon Gyu Lee

  2. Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 143-747, Korea

    Suyong Lee

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  1. In Young Bae
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  2. Kyoung Jin Kim
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  3. Suyong Lee
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  4. Hyeon Gyu Lee
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Correspondence to Hyeon Gyu Lee.

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Bae, I.Y., Kim, K.J., Lee, S. et al. Response surface optimization of β-glucan extraction from cauliflower mushrooms (Sparassis crispa). Food Sci Biotechnol 21, 1031–1035 (2012). https://doi.org/10.1007/s10068-012-0134-x

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  • DOI: https://doi.org/10.1007/s10068-012-0134-x

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