Optimization of the enzymatic pre-treatment process for mustard oilseeds using response surface methodology

T. S.V.R. Neeharika; K. N. Prasanna Rani; A. Thirupathi; E. Anjaneyulu; K. Srikanth; B. L.A. Prabhavathi Devi; R. B.N. Prasad; R. C.R. Jala

doi:10.3989/gya.1284182

Authors

T. S.V.R. Neeharika Chemical Engineering Division, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0002-1916-4692
K. N. Prasanna Rani Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0002-9202-3845
A. Thirupathi Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0003-1403-5450
E. Anjaneyulu Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0002-3576-8824
K. Srikanth Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0003-4496-5106
B. L.A. Prabhavathi Devi Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0001-9785-7999
R. B.N. Prasad Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0002-7781-7751
R. C.R. Jala Centre for Lipid Science & Technology, CSIR-Indian Institute of Chemical Technology https://orcid.org/0000-0001-7428-1712

DOI:

https://doi.org/10.3989/gya.1284182

Keywords:

Enzymatic pre-treatment, Enzymes, Factorial design, Mustard seeds, Viscozyme

Abstract

In order to investigate the effect of an enzymatic pre-treatment process for the extraction of oil from black mustard seeds (Brassica nigra) using viscozyme, the reaction parameters such as temperature, buffer-to-seed ratio and enzyme concentration were considered as determinant factors in the central composite design. Optimization was carried out according to the four-variable five-level central composite design of experiments. The effects of enzyme concentration (5–12%), temperature (40–55 °C), pH (5.0–6.0), and reaction time (1–7 h) on the free oil liberated were studied. Residual oil was collected by subjecting the treated meal to soxhlet extraction for 4 h. An enzyme dose of 7.5% (w/w), pH 5.0, 50 °C, and 5 h with constant shaking at 450 rpm were found to be optimal conditions. Centrifuging the mixture at 7000 rpm for 30 min separated the oil with a recovery of 71–73.1%.

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