Optimization of Extraction Process of Protein Isolate from Mung Bean

AbstractProtein was extracted from mung bean by water. Study the best parameter extraction. Based on single factor experiments, investigated liquid ratio, extraction temperature, extraction ph, settlement ph, and extraction time. Design by design expert to optimize the response of the face of extraction of technology. Optimal parameters: Liquid ratio of 10%, extraction temperature 31.74°C, extraction ph 8.97, settlement ph 4.4, extraction time 33.24min