A response surface analysis of the aqueous leaching of amylose from maize starch
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- 作者：André ; s F. Doblado-Maldonadoa ; b ; andresfelipe.dobladomaldonado@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author ; Frederik Janssena ; b ; Sara V. Gomanda ; b ; Bart De Ketelaerec ; d ; Bart Goderisb ; e ; Jan A. Delcoura ; 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
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Response surface analysis was used for optimizing amylose (AM) aqueous leaching.
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Starch concentration (SC) and leaching temperature (LT) influence AM leaching.
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SC has a significant effect which depends on LT.
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Leaching of long AM chains increases with LT but at the expense of AM purity.
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High yield and purity of long AM chains are obtained at 81 °C (LT) and 3.3% (SC).