Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein

The ultrasonic- assisted dual enzymatic extraction of rice bran protein was optimized by the PlackettBurman design and the response surface methodology.The ultrasonic power, α-amylase reaction temperature and Alcalase2.4L reaction temperature from eight affecting factors were found significantly influence the extraction of the rice bran protein by using the Plackett- Burman design. Then the steepest ascent method was effectively demonstrated to approach the neighborhood of the optimum. Finally, the optimum conditions for the ultrasonic-assisted dual enzymatic extraction of rice bran protein by using the response surface method were ultrasonic power 220 W, α-amylase reaction temperature 57℃, Alcalase2.4L reaction temperature 51℃.The extraction rate of rice bran protein was 80.83% under the above-mentioned conditions.