姜薯淀粉的超声辅助提取与特性研究
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摘要
以姜薯为主要原料,采用超声辅助碱法提取姜薯淀粉,用数码显微镜观察姜薯淀粉形貌,并测定姜薯淀粉的透明度和析水率。通过单因素及正交试验对提取工艺参数的优化,结果表明:影响淀粉提取的因素大小顺序为NaOH质量分数>超声时间>料液比;最佳提取参数为超声时间70 min、料液比1:50 g/mL、NaOH质量分数0.3%,此条件下淀粉提取率为84.8%。姜薯淀粉呈近似椭圆形形貌,姜薯淀粉的透明度和析水率都优于玉米淀粉。
The ginger potato starch was extracted by ultrasonic assisted alkali method with ginger potato as the main raw material. The morphology of ginger potato starch was observed by digital microscope, and the transparency and syneresis ratio of ginger potato starch were determined. The optimization of extraction process parameters by single factor and orthogonal test showed that the order of factors affecting starch extraction was NaOH concentration>ultrasonic time>liquid-to-liquid ratio; the optimal extraction parameters were ultrasonic time 70 min, ratio of material to liquid 1:50 g/mL, NaOH concentration of 0.3%. The starch extraction rate under this condition was 84.8%. Ginger potato starch has an approximately elliptical morphology, and the transparency and syneresis ratio of ginger potato starch are better than corn starch.
The ginger potato starch was extracted by ultrasonic assisted alkali method with ginger potato as the main raw material. The morphology of ginger potato starch was observed by digital microscope, and the transparency and syneresis ratio of ginger potato starch were determined. The optimization of extraction process parameters by single factor and orthogonal test showed that the order of factors affecting starch extraction was NaOH concentration>ultrasonic time>liquid-to-liquid ratio; the optimal extraction parameters were ultrasonic time 70 min, ratio of material to liquid 1:50 g/mL, NaOH concentration of 0.3%. The starch extraction rate under this condition was 84.8%. Ginger potato starch has an approximately elliptical morphology, and the transparency and syneresis ratio of ginger potato starch are better than corn starch.
引文
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[8]王大为,刘鸿铖,宋春春,等.超声波辅助提取马铃薯淀粉及其特性的分析[J].食品科学,2013,34(16):17-22.
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[10]蔡沙,何建军,施建斌,等.超声波辅助碱法提取大米淀粉工艺研究[J].食品工业,2016,37(10):12-15.
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[12]唐艳,颜嘉良,吴文,等.超声波辅助碱法提取小麦麸皮淀粉条件的优化[J].农产品加工,2017,(1):1-3.
[13]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,30(3):41-45.
[14]李忠海,徐廷丽,孙昌波,等.3种百合淀粉主要理化性质的研究[J].食品与发酵工业,2005,31(5):5-8.
[15]Sahin S,Saml?R.Optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology[J].Ultrasonics Sonochemistry,2013,20:595-602.
[16]游新勇,汪磊,王晓敏,等.燕麦淀粉的提取工艺技术研究[J].食品工业,2014,35(6):19-21.
[2]郑玉忠,陈贵豪,叶静,等.粤东地区3种薯蓣植物营养品质比较[J].食品研究与开发,2013,14:110-113.
[3]郑玉忠,郑莉,叶静鹏,等.不同贮藏条件对姜薯生理生化特性的影响[J].农产品加工,2015,(3):1-4.
[4]黄建宏.潮阳姜薯高产栽培技术[J].现代农业科技,2017,(10):83-84.
[5]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.
[6]袁军,陈龙,孙文静,等.芋头淀粉提取工艺优化及淀粉特性研究[J].食品工业科技,2012,33(19):252-256.
[7]林晓岚,陈惠芳,陈麒麟.紫甘薯淀粉提取工艺优化[J].福建农业大学学报,2003,(04):527-530.
[8]王大为,刘鸿铖,宋春春,等.超声波辅助提取马铃薯淀粉及其特性的分析[J].食品科学,2013,34(16):17-22.
[9]刘婷婷,宋春春,王大为.微波辅助提取马铃薯淀粉及其特性研究[J].食品科学,2013,34(06):106-111.
[10]蔡沙,何建军,施建斌,等.超声波辅助碱法提取大米淀粉工艺研究[J].食品工业,2016,37(10):12-15.
[11]刘永,黄杰锋,周东文.超声波辅助提取荔枝壳色素的研究[J].食品工业,2015,36(12):92-94.
[12]唐艳,颜嘉良,吴文,等.超声波辅助碱法提取小麦麸皮淀粉条件的优化[J].农产品加工,2017,(1):1-3.
[13]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,30(3):41-45.
[14]李忠海,徐廷丽,孙昌波,等.3种百合淀粉主要理化性质的研究[J].食品与发酵工业,2005,31(5):5-8.
[15]Sahin S,Saml?R.Optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology[J].Ultrasonics Sonochemistry,2013,20:595-602.
[16]游新勇,汪磊,王晓敏,等.燕麦淀粉的提取工艺技术研究[J].食品工业,2014,35(6):19-21.