In the present study workouts have been made to develop protein isolate from custard apple seed by using RSM (Response surface methodology). The variable considers percent pH, NaOH concentration and Flour to solvent ratio 15 g of flour. As previous literature was not available preliminary trials were conducted to decide the approximate concentration of pH, NaOH concentration and Flour to solvent ratio 15 g of flour. On the basis of trials ranges of variable decided which were 7 to 11% for pH, to 2 (Molar) NaOH concentration and 20 to 60 % Flour to solvent ratio. |
