E3S Web Conf.
Volume 355, 20222022 Research, Invention, and Innovation Congress (RI²C 2022)
|Number of page(s)||7|
|Section||Environmental Science and Engineering|
|Published online||12 August 2022|
Optimization of Microwave-Assisted Extraction of Palm Kernel Cake Protein
1 Fermentation Technology Research Center (FTRC), Department of Biotechnology, Faculty of Agro-industry, Kasetsart University, Bangkok, Thailand
2 Department of Biotechnology, Faculty of Agro-industry, Kasetsart University, Bangkok, Thailand
3 Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University, Bangkok, Thailand
Palm kernel cake (PKC) is an abundant by-product of the palm oil industry. It is used as an ingredient in feed due to the high amount of protein and fiber content. In order to increase the value of PKC, the PKC protein can be extracted and may be able to be used as an alternative protein for plant-based food. This study aims to optimize the PKC protein extraction using the microwave-assisted extraction (MAE) method with a response surface methodology (RSM). MAE is a green extraction method due to less chemicals needed, less time and less energy consumption when compared to the traditional thermal extraction method. The experiment was designed by the Box-Behnken method with 3 factors; microwave power (A), extraction time (B) and solid-liquid ratio (C). The optimum condition was at the microwave power of 700.16 W, extraction time of 543.08 s and the solid-liquid ratio of 1:7.73 g PKC/ ml water resulting in a theoretical yield of protein extraction of 32.46%.
Key words: Palm kernel cake / Microwave-assisted extraction / Protein / Response surface methodology
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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