Study on the extraction of water caltrop starch and protein and their properties

In order to achieve the comprehensive utilization and improve the added value of water caltrop, in this study, caltrop starch and protein were separated mechanically to prepare food-grade water caltrop protein and starch. The optimal parameters were found to be:Grinding time was 20s, soaking time was 8h, centrifugal separation time was 30min. The water caltrop protein purity on this condition was 93.9%, while starch yield was 91.8%. The water caltrop starch belonged to type-a high crystalline starch with high diffraction intensity, and small particle size (20.86μm) . The water caltrop protein molecular weights were mainly distributed in the 17.5 and 37.2ku areas.