Pretreatment of Corn Starch by Extrusion Combined with Soaking in Sulfite Acid

HE Dong; FU Yudong; DUAN Qinsong; WANG Han; WANG Kexin; WANG Yifan; HUO Jinjie; XIAO Zhigang

doi:10.13386/j.issn1002-0306.2020110069

Volume 42 Issue 14

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(14): 196-203. > DOI: 10.13386/j.issn1002-0306.2020110069

HE Dong, FU Yudong, DUAN Qinsong, et al. Pretreatment of Corn Starch by Extrusion Combined with Soaking in Sulfite Acid[J]. Science and Technology of Food Industry, 2021, 42(14): 196−203. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110069.

Citation:

PDF (1479 KB)

Pretreatment of Corn Starch by Extrusion Combined with Soaking in Sulfite Acid

1.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
2.
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

More Information

Received Date: November 08, 2020
Available Online: May 19, 2021

Graphical Abstract

Abstract

Abstract

In order to solve the problems of long soaking time and low starch yield in traditional corn wet milling process, the feasibility of extrusion technology as pretreatment for corn to improve the starch extraction was carried out. The extraction rate and the purity of starch were studied by changing the extrusion temperature, extrusion moisture, screw speed, soaking time of H₂SO₃. After the single factor experiments, the response surface analysis (RSA) method which had four factors and three levels were used to determine the extraction technology of corn starch. The results showed that, the optimum process of corn starch extraction was that: The extrusion temperature was 40 ℃, extrusion moisture was 53%, the screw rotation speed was 194 r/min and the soaking time of H₂SO₃ was 14 h. The starch extraction rate reached to 93.25% in this method, which was 1.79% higher than that in traditional wet grinding process, and the production time was shortened by 34 h. Fourier transform infrared spectroscopy (FT-IR) showed that extruding pretreatment did not change the chemical structure of starch and the scanning electron microscope (SEM) images showed that, though slight wrinkles and depressions appeared on the surface of extruded starch granules, the shape of the particle remained intact. Therefore, it was confirmed that extrusion technology was effective to separate and extract the corn starch.
- wet-milling,
- extrusion technology,
- corn starch,
- response surface method,
- extraction rate

FullText(HTML)

References (28)

References

[1]	袁鹏, 潘琤, 周林, 等. 玉米淀粉深加工产品的应用[J]. 粮食与食品业,2010,17(4):23−25.
[2]	Anderson T J, Lamsal B P. Zein et al. Extraction from corn, corn products, and coproducts and modifications for various applications: A review[J]. Cereal Chemistry,2011,88(2):159−173. doi: 10.1094/CCHEM-06-10-0091
[3]	任海松, 董海洲, 侯汉学. 酶法提取玉米淀粉工艺研究[J]. 中国粮油学报,2008,23(1):58−60.
[4]	李晓娜, 张莉力, 穆静, 等. L-半胱氨酸与发酵酸浆协同作用优化玉米湿磨工艺[J]. 食品科学,2014,35(12):1−6. doi: 10.7506/spkx1002-6630-201412001
[5]	刘庆艾, 马恒, 马耀宏, 等. 乳酸与酸性蛋白酶协同浸泡在玉米浸泡工艺中的应用[J]. 食品科技,2018,43(1):258−261.
[6]	苏雪锋, 黄继红, 惠明, 等. 酶与细胞渗透剂协同浸泡提取玉米淀粉的研究[J]. 河南工业大学学报(自然科学版),2014,35(2):38−42.
[7]	孔茂竹, 孔露, 余佳熹, 等. 响应面法优化两步浸泡提取玉米淀粉工艺[J]. 食品科技,2019,44(10):269−275.
[8]	王亚丹. 超声波改进玉米淀粉提取工艺的研究[D]. 郑州: 河南工业大学, 2018.
[9]	Nicolas L, Guy D V, A Rolland-S, et al. How does temperature govern mechanisms of starch changes during extrusion?[J]. Carbohydrate Polymers,2018,184:57−65. doi: 10.1016/j.carbpol.2017.12.040
[10]	Von Borries-Medrano E, Jaime-Fonseca, Mónica R, et al. Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies[J]. Food Hydrocolloids,2018,83(1):485−496.
[11]	Li M, Hasjim J, Xie F, et al. Shear degradation of molecular, crystalline, and granular structures of starch during extrusion[J]. Starch Strke,2014,66(7−8):595−605. doi: 10.1002/star.201300201
[12]	陆学中, 曾凡莲, 张德榜, 等. 湿法提取玉米淀粉的工艺优化[J]. 粮食与饲料工业,2017(11):37−42.
[13]	杨超, 南楠, 付晓燕, 等. 自然发酵对阴米淀粉物化性质的影响[J]. 食品科学,2011,32(11):129−136.
[14]	杨滨梦, 肖志刚, 黄丹, 等. 猴头菇多糖挤压膨化预处理提取工艺优化[J]. 食品研究与开发,2020,41(11):78−83.
[15]	王萍萍. 基于疏水性生物活性因子新型糊精超分子体系的构筑及其性质研究[D]. 广州: 华南理工大学, 2018.
[16]	张本山, 刘培玲. 几种淀粉颗粒的结构与形貌特征[J]. 华南理工大学学报(自然科学版),2005,33(6):68−73.
[17]	Liu Y, Chen J, Luo S, et al. Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology[J]. Carbohydrate Polymers,2017,175:265−272. doi: 10.1016/j.carbpol.2017.07.084
[18]	Yan Xiang, Wu Zheng-Zong, Li Ming-Yang, et al. The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch[J]. International Journal of Biological Macromolecules, 2019, 134: 1108−1112.
[19]	王丽爽, 肖志刚, 郭世龙, 等. 挤压膨化联合蒸煮技术制备富硒杂粮粉[J]. 食品工业,2019,40(11):129−133.
[20]	Laura R, Manuel G, Hamaker B R, et al. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage[J]. Journal of Food Engineering,2018,238:134−140. doi: 10.1016/j.jfoodeng.2018.06.019
[21]	Xie F, Halley P J, Avérous L. Rheology to understand and optimize processibility, structures and properties of starch polymeric materials[J]. Progress in Polymer Science,2011,37(4):595−623.
[22]	Liu Wei-Chen, Halley Peter, Gilbert Robert G. Mechanism of degradation of starch, a highly branched polymer, during extrusion[J]. American Chemical Society,2010(6):2855−2864.
[23]	Pdrez O E , Haros M , Suarez C. Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch[J]. Journal of Food Engineering,2001,48(3):251−256. doi: 10.1016/S0260-8774(00)00165-5
[24]	Montgomery D C. 实验设计与分析[M]. 6版. 北京: 人民邮电出版社, 2007: 405−462.
[25]	Bazolli R S, Vasconcellos R S, de-Oliveira L D, et al. Effect of the particle size of maize, rice, and sorghum in extruded diets for dogs on starch gelatinization, digestibility, and the fecal concentration of fermentation products[J]. Journal of Animal Science,2015,93(6):2956−2966. doi: 10.2527/jas.2014-8409
[26]	马成业, 范玉艳, 于双双, 等. 挤压剪切活化对添加耐高温α-淀粉酶脱胚玉米淀粉结构和理化特性的影响[J]. 食品科学,2018,39(15):31−37. doi: 10.7506/spkx1002-6630-201815005
[27]	Li X N, Wang C, Lu F, et al. Properties of corn starch isolated by acid liquid and l-cysteine[J]. Food Hydrocolloids,2015(44):353−359.
[28]	刘宇欣. 挤压-复合酶法制备多孔淀粉研究[D]. 哈尔滨: 东北农业大学, 2013.

[1]	ZHOU Wan-qing, NESTERENKO Pavel N, LIN Yang, JIN Xiao-ling, HUANG Jin-fei, YE Ming-li, CHEN Mei-lan. Determination by Ion Chromatography and Distribution Characteristics of Main Cations in Three Drinking Waters[J]. Science and Technology of Food Industry, 2019, 40(24): 219-224. DOI: 10.13386/j.issn1002-0306.2019.24.036
[2]	ZHANG Shao-hua, YING Lu, ZHANG Shu-fen, SHI Lin-lin, KE Jian-jun, SU Yu-ting, XING Jia-li. Simultaneous Determination of Thiocyanate and Perchlorate in Vegetables by Ultrasonic Assisted Extraction of Hot Water-Ion Chromatography[J]. Science and Technology of Food Industry, 2019, 40(7): 224-227. DOI: 10.13386/j.issn1002-0306.2019.07.038
[3]	SHEN Song-li, LIN Zhi-wei, CHEN Mei-lan. Determination of organic acid and anion in noni powder by ion chromatography[J]. Science and Technology of Food Industry, 2017, (03): 305-308. DOI: 10.13386/j.issn1002-0306.2017.03.050
[4]	YU Lu, ZHOU Guang-ming, SHEN Jie, YU Yan-li. Determination of glucose,sucrose and fructose in 10 kinds of tropical fruits by ion chromatography[J]. Science and Technology of Food Industry, 2016, (22): 94-98. DOI: 10.13386/j.issn1002-0306.2016.22.010
[5]	HAN Ting-ting, CUI He, DUAN Xiao-juan, SONG Tian, JI Hong-wei, LI Hui-xin, CAI Feng, ZHU Qian-lin. Determination of four anions in alcohol and methanol by ion chromatography[J]. Science and Technology of Food Industry, 2016, (11): 284-288. DOI: 10.13386/j.issn1002-0306.2016.11.050
[6]	ZHANG Xian-an, ZENG Shi-qiao, LI Guan-xin, XU Hong-yong, YIN Zhao-ping, XU Yu-cheng. Simultaneous determination of ten mental cations in water by single column ion chromatography[J]. Science and Technology of Food Industry, 2014, (01): 286-288. DOI: 10.13386/j.issn1002-0306.2014.01.027
[7]	Determination of sucrose, glucose and lactose in toffee by ion chromatography[J]. Science and Technology of Food Industry, 2012, (19): 309-311. DOI: 10.13386/j.issn1002-0306.2012.19.016
[8]	Determination of polyphosphates in aquatic products by alkali liquor extraction-ion chromatography[J]. Science and Technology of Food Industry, 2012, (19): 301-303. DOI: 10.13386/j.issn1002-0306.2012.19.014
[9]	Determination of sulfur dioxide in wine by solid phase extraction-ion chromatography[J]. Science and Technology of Food Industry, 2012, (17): 330-332. DOI: 10.13386/j.issn1002-0306.2012.17.016
[10]	Uncertainty analysis of determination of fluoride and bromide in tea by ion chromatography[J]. Science and Technology of Food Industry, 2012, (17): 322-324. DOI: 10.13386/j.issn1002-0306.2012.17.015

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	代桂丽，张超锋. 反相高效液相色谱-脉冲安培检测法对硫酸新霉素的药物分析研究. 化学与粘合. 2024(02): 200-205 .
2.	苗晶，宋戈，朱琳，王树奇，李茜，杨文敏. 离子交换色谱法测定调制乳粉和固体饮料中异麦芽糖、异麦芽三糖和潘糖. 中国乳品工业. 2023(05): 50-54 .
3.	颉东妹，王宁丽，刘笑笑，吴福祥，裴栋，郭玫，邸多隆. 微波消解-离子色谱法测定枸杞多糖的含量及组成. 食品安全质量检测学报. 2022(04): 1065-1072 .
4.	陈修红，冀鹏，何国亮，夏然，李祖明，刘佳. 离子色谱-脉冲安培法同时测定牛肉水解产物中6种糖组分的含量. 食品工业科技. 2022(11): 267-275 . 本站查看
5.	胡佳偲，孙晨，张昊，霍宗利. 高效液相色谱法同时测定全血中的原卟啉和锌原卟啉. 江苏预防医学. 2022(03): 272-276 .
6.	梁静. 离子色谱在食品检测中的应用. 食品安全导刊. 2021(29): 152-153 .