A response surface analysis of the aqueous leaching of amylose from maize starch

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A response surface analysis of the aqueous leaching of amylose from maize starch

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作者：André ; s F. Doblado-Maldonado^a ; ^b ; ^{andresfelipe.dobladomaldonado@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Frederik Janssen^a ; ^b ; Sara V. Gomand^a ; ^b ; Bart De Ketelaere^c ; ^d ; Bart Goderis^b ; ^e ; Jan A. Delcour^a ; ^b
关键词：Amylose leaching ; Response surface ; Leaching temperature ; Starch concentration
刊名：Food Hydrocolloids
出版年：2017
出版时间：February 2017
年：2017
卷：63
期：Complete
页码：265-272
全文大小：1399 K

文摘

class="label">•: Response surface analysis was used for optimizing amylose (AM) aqueous leaching.
class="label">•: Starch concentration (SC) and leaching temperature (LT) influence AM leaching.
class="label">•: SC has a significant effect which depends on LT.
class="label">•: Leaching of long AM chains increases with LT but at the expense of AM purity.
class="label">•: High yield and purity of long AM chains are obtained at 81 °C (LT) and 3.3% (SC).

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