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Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil

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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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  1. Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004, India

    Deepika Shende & Gagandeep Kaur Sidhu

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  1. Deepika Shende
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  2. Gagandeep Kaur Sidhu
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Correspondence to Deepika Shende.

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Shende, D., Sidhu, G.K. Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil. J Food Sci Technol 53, 3282–3295 (2016). https://doi.org/10.1007/s13197-016-2303-z

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  • DOI: https://doi.org/10.1007/s13197-016-2303-z

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