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%.
Highlights
ObjectivesThe objective of this study was to investigate the aqueous enzymatic extraction for recovery of oil from mustard seeds by optimizing the process conditions such as reaction time, enzyme dosage, amount of buffer solution, temperature and pH for extracting the maximum amount of oil using Viscozyme L as a catalyst
The present study found that treating mustard kernels with ‘Viscozyme L’ broke down the cytoplasmic cells of the kernels and caused the inner cotyledon structure to loosen, which caused the removal of the pectin layer, diffusion of the granules and expansion of the cotyledon cells
The degree of hydrolysis of mustard oilseeds was significantly affected by the hydrolysis conditions, including reaction time, enzyme dosage, amount of buffer solution, temperature and pH
Summary
The objective of this study was to investigate the aqueous enzymatic extraction for recovery of oil from mustard seeds by optimizing the process conditions such as reaction time, enzyme dosage, amount of buffer solution, temperature and pH for extracting the maximum amount of oil using Viscozyme L as a catalyst
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