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中国精品科技期刊2020
李家豪,张善英,任赛豪,等. 豇豆淀粉的提取及理化性质研究[J]. 食品工业科技,2021,42(20):199−206. doi: 10.13386/j.issn1002-0306.2021030301.
引用本文: 李家豪,张善英,任赛豪,等. 豇豆淀粉的提取及理化性质研究[J]. 食品工业科技,2021,42(20):199−206. doi: 10.13386/j.issn1002-0306.2021030301.
LI Jiahao, ZHANG Shanying, REN Saihao, et al. Extraction and Characterization of Starch from Cowpea (Vigna unguiculata (L.) Walp.) [J]. Science and Technology of Food Industry, 2021, 42(20): 199−206. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030301.
Citation: LI Jiahao, ZHANG Shanying, REN Saihao, et al. Extraction and Characterization of Starch from Cowpea (Vigna unguiculata (L.) Walp.) [J]. Science and Technology of Food Industry, 2021, 42(20): 199−206. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030301.

豇豆淀粉的提取及理化性质研究

Extraction and Characterization of Starch from Cowpea (Vigna unguiculata (L.) Walp.)

  • 摘要: 以长豇豆籽为原料,采用响应面Box-Behnken分析法优化淀粉提取工艺,并对其形态结构和理化性质进行表征。采用五因素三水平的响应面曲面分析法确定豇豆淀粉提取工艺最佳参数为:NaOH溶液的体积420 mL、浸泡时间17 h、乙醇的体积74 mL、振荡转速167 r/min、振荡时间70 min,此条件下理论提取率为62.13%。提取的豇豆淀粉灰分含量为0.17%,蛋白质含量0.87%,脂质含量0.25%,纤维素1.59%,溶解度0.73%,溶胀度1.85 g/g;扫描电镜图像表明,豇豆淀粉颗粒呈球型或椭球形,粒径大多分布在9~13 μm范围内;傅里叶变换红外光谱与X射线衍射分析分析表明,豇豆淀粉具有较强的结晶结构与相对结晶度,呈现典型C型结晶淀粉形态;热力学分析表明,起始糊化温度(To)为73.86 ℃,峰值温度(Tp)为80.59 ℃,结束温度(Tc)为88.53 ℃。结果表明豇豆淀粉具有紧密的空间结构与较强的抗糊化性质,在食品质构改良剂等领域有较好的应用发展潜力。

     

    Abstract: The starch extraction process was optimized by response surface Box-Behnken analysis with cowpea seed as raw material. The morphology, structure and physicochemical properties were characterized. Five factors and three levels of response surface analysis were used to determine the optimal parameters of cowpea starch extraction process: 420 mL NaOH solution, soaking time 17 h, ethanol 74 mL, oscillating speed 167 r/min, oscillating time 70 min. Under these conditions, the theoretical extraction rate was 62.13%. The extracted cowpea starch ash content was 0.17%, protein content was 0.87%, lipid content was 0.25%, cellulose content was 1.59%, solubility was 0.73%, swelling degree was 1.85 g/g. Scanning electron microscope images showed that cowpea starch granules were spherical or ellipsoid, and most of the granules were distributed in the range of 9~13 μm. Fourier transform infrared spectroscopy and X-ray diffraction analysis showed that cowpea starch had strong crystal structure and relative crystallinity, and showed typical C-type crystalline starch morphology. Thermodynamic analysis showed that the initial gelatinization temperature (To) was 73.86 ℃, the peak temperature (Tp) was 80.59 ℃, and the end temperature (Tc) was 88.53 ℃. The results showed that cowpea starch had a tight spatial structure and strong anti-gelatinization properties, and would have a great development potential in the field of food texture improvers.

     

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