高州粉葛淀粉提取及性质测定

张钟; 陈媛; 张玲; 姜翠翠; 林志荣

doi:10.13386/j.issn1002-0306.2014.17.033

高州粉葛淀粉提取及性质测定

广东石油化工学院化学与生命科学学院

基金项目:

广东省高等学校人才引进项目(201192)；广东石油化工学院人才引进项目(2010r2)；

详细信息

作者简介:
张钟 (1962-) , 男, 本科, 教授, 研究方向:农产品贮藏与加工。;

中图分类号: TS232
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出版历程
- 收稿日期: 2014-01-12

Extraction of starch from Gaozhou kudzu and properties Mensuration

College of Chemistry and Life Science, Guangdong University of Petrochemical Technology

摘要

摘要: 以高州粉葛为原料,采用碱法提取淀粉。在单因素实验的基础上,通过对粉葛淀粉提取的条件进行三因素(料液比、浸泡时间、pH)三水平的响应面实验设计,以淀粉提取率作为响应面值,通过Design Expert软件对粉葛淀粉提取率进行响应面优化。并对提取的淀粉进行了淀粉透明度、凝沉性、冻融稳定性、粘度等物化性质测定。实验结果表明:淀粉提取的工艺参数为:料液比1∶4.5,浸泡时间2.0h,浸泡pH10.2。在最佳工艺条件下,粉葛淀粉提取率达83.66%。在所提取粉葛淀粉中,直链淀粉含量为23.8%,糊透明度、冻融稳定性较高,易凝沉,属于高膨胀型淀粉,6%淀粉糊在95℃时的粘度为1500mpa·s。
- 粉葛 /
- 淀粉 /
- 提取 /
- 性质
Abstract: Gaozhou kudzu was as raw materials.Alkaline method was used to extract starch from Gaozhou kudzu.On the basis of the single factor experiments, conditions of kudzu starch extraction was analyzed through three factor ( liquid ratio, soaking time, pH value) three levels of the response surface methodology. The result of the starch extraction rate was as the date of response surface methodology. Design Expert software was used to optimize with the response surface for the rate of starch extraction from Gaozhou kudzu.And starch transparency, retrogradation, freeze-thaw stability, viscosity and other properties were studied with the extraction of starch.The optimized conditions were liquid ratio of 1 ∶ 4.5, soaking time of 2.0h, pH value of 10.2 soaking agent. Under the optimum conditions, kudzu starch extraction rate was 83.66%, the amylose content of 23.8%. The starch paste clarity and freeze- thaw stability was high, easy to coagulation. It belongs to the high swelling starch.6% starch paste viscosity at 95℃ for 15000mpa·s.
- kudzu /
- starch /
- extraction /
- property

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参考文献(13)

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