Extraction process optimization and evaluation of physico-chemical and functional properties of gelatin from sea slug (Peronia verruculata Cuv.) / Windesa Balili Yap
Material type:
TextPublication details: Leyte : Visayas State University ,2018.Description: x, 92 leaves 29 x 20cmSubject(s): Online resources: Abstract: The extraction process of gelatin from sea slug (Peronia verruculata Cuv.) was
optimized using Response Surface Methodology (RSM) involving 3-factors, 3-levels
Central Composite Design (CCD) which was done after screening of variables using
Plackett-Burman (PB) Design.
The seven (7) variables that were screened for optimization were particle size,
Sodium Hydroxide (NaOH) concentration, type of strong acid used, citric acid
concentration, extraction time, extraction temperature and slug to water ratio. These
variables were found relevant in sea slug gelatin extraction during preliminary
experiment. Screening results suggested that factors that were highly influential for the
extraction of gelatin were extraction time, extraction temperature and slug to water ratio.
Optimization results showed that the optimum conditions to process the
extraction of gelatin from sea slug obtained when extraction temperature is reached at
the maximum level of 98°C and a slug to water ratio of 1: 11.3, regardless of the
extraction time.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
CHED Funded Research
|
Commission on Higher Education Theses and Dissertations | Thesis and Dissertation | LG 995 2018 C6 Y37 (Browse shelf(Opens below)) | Available (Restricted Access) | CHEDFR-000323 | ||
|
CHED Funded Research
|
Commission on Higher Education Digital Thesis and Dissertation | Digital Thesis and Dissertation | LG 995 2018 C6 Y37 (Browse shelf(Opens below)) | Available (Room Use Only) | DCHEDFR-000072 |
Thesis (Master of Science in Food Science and Technology) -- Visayas State University, June 2018.
The extraction process of gelatin from sea slug (Peronia verruculata Cuv.) was
optimized using Response Surface Methodology (RSM) involving 3-factors, 3-levels
Central Composite Design (CCD) which was done after screening of variables using
Plackett-Burman (PB) Design.
The seven (7) variables that were screened for optimization were particle size,
Sodium Hydroxide (NaOH) concentration, type of strong acid used, citric acid
concentration, extraction time, extraction temperature and slug to water ratio. These
variables were found relevant in sea slug gelatin extraction during preliminary
experiment. Screening results suggested that factors that were highly influential for the
extraction of gelatin were extraction time, extraction temperature and slug to water ratio.
Optimization results showed that the optimum conditions to process the
extraction of gelatin from sea slug obtained when extraction temperature is reached at
the maximum level of 98°C and a slug to water ratio of 1: 11.3, regardless of the
extraction time.
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