响应面优化茶叶籽淀粉提取工艺及其性质研究
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摘要
采用响应面Box-Behnken分析法优化茶叶籽淀粉提取工艺,并对其理化性质和形态结构进行表征。以茶叶籽淀粉提取率为指标,考察超声功率、超声时间、液料比及超声温度对茶叶籽淀粉提取率的影响。在单因素试验的基础上,采用三因素三水平的响应曲面分析法确定茶叶籽淀粉提取工艺。结果表明茶叶籽淀粉最佳提取工艺为:茶叶籽粉处理量10 g、超声功率120 W、超声温度50℃,超声时间30 min、液料比6∶1(ml/g),在此条件下茶叶籽淀粉提取率达到98.28%,比传统的水提法提高了16.35%。在最优条件下提取的茶叶籽淀粉蛋白质含量为0.54%,灰分0.17%,溶解力22.19%,膨胀力40.75%;SEM图像表明,茶叶籽淀粉颗粒呈规则的球形,平均粒度大小为1718 nm;红外光谱分析发现,茶叶籽淀粉处于缔合状态的氢键较多。
Response surface box-behnken methodology was adopted to optimize the process parameters of extraction of starch from tea seed, and the physicochemical properties and morphological structure of which were characterized. Tea seed starch extraction rate was taken as the index to study the effect of ultrasonic power, ultrasonic time, ratio of liquid: material, and ultrasonic temperature on extraction yield of tea seed starch were investigated. On the basis of single factor experiment, the three factors and three levels of response surface analysis method was taken to determine the extraction process of tea seed starch. The results showed that the optimized extraction conditions were as follows:10 g of tea seed power, ultrasonic power 120 W, ultrasonic temperature 50 ℃, ultrasonic time 30 min, and the ratio of liquid to material was 6∶1 mL/g. Under such conditions, the extraction yield of the tea seed starch was 98.28%. A 16.35% increase compared with that obtained by the traditional extraction procedure. The protein content of tea seed starch extracted under optimal conditions was 0.54%, ash 0.17%, amylose content was 20.14%, amylopectin content was 79.86%, and the solubility was 22.19%, expansion force 40.75%. The SEM image showed that the starch grains of tea seed were regular spherical and its average particle size was 1 718 nm. The results of infrared spectrum showed that there were many hydrogen bonds in association state of tea seed starch.
Response surface box-behnken methodology was adopted to optimize the process parameters of extraction of starch from tea seed, and the physicochemical properties and morphological structure of which were characterized. Tea seed starch extraction rate was taken as the index to study the effect of ultrasonic power, ultrasonic time, ratio of liquid: material, and ultrasonic temperature on extraction yield of tea seed starch were investigated. On the basis of single factor experiment, the three factors and three levels of response surface analysis method was taken to determine the extraction process of tea seed starch. The results showed that the optimized extraction conditions were as follows:10 g of tea seed power, ultrasonic power 120 W, ultrasonic temperature 50 ℃, ultrasonic time 30 min, and the ratio of liquid to material was 6∶1 mL/g. Under such conditions, the extraction yield of the tea seed starch was 98.28%. A 16.35% increase compared with that obtained by the traditional extraction procedure. The protein content of tea seed starch extracted under optimal conditions was 0.54%, ash 0.17%, amylose content was 20.14%, amylopectin content was 79.86%, and the solubility was 22.19%, expansion force 40.75%. The SEM image showed that the starch grains of tea seed were regular spherical and its average particle size was 1 718 nm. The results of infrared spectrum showed that there were many hydrogen bonds in association state of tea seed starch.
引文
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[2]CROSBIE G.The relationship between starch swelling properties,paste viscosity and boiled noodle quality in wheat flours [J].Cereal Science,1991,13:145-150
[3]PATIL S K.Resistant starches as low-carb ingredients-current applications and issues [J].Cereal Food World,2004,49:292-294
[4]RO ZNOWSKI J,FORTUNA T,Przetaczek-Ro·Znowska I,et al.Effect of enriching potato and corn starch with ironions on selected functional properties[J].Starch-St?rke,2014,66:1049-1059
[5]JIMéNEZ A,FABRA M J,TALENS P,et al.Edible and biodegradable starch films:a review [J].Food Bioproces,2012,5 (6):2058-2076
[6]ZHANG C,XU D,ZHU Z.Octenylsuccinylation of cornstarch to improve itssizing properties for polyester cotton blend spun yarns[J].Fiber Polymers,2014,15 (11):2319-2328
[7]肖龙艳,齐玉堂,张维农,等.茶叶籽淀粉理化性质研究[J].食品科学,2012,33(3):54-57XIAO LY,QI Y T,ZHANG H L,et al.Research on the physical and chemical properties of tea seed starch [J].Food Science,2012,33(03):54-57
[8]DEMIRBAS A.Tea seed upgrading facilities and economic assessment of biodiesel production from tea seed oil [J].Energy Conversion and Management,2010,51 (12):2595-2599
[9]梁怡,杨帆.茶籽淀粉的理化性质分析[J].食品安全导刊,2016(6):121-123LIANG Y,YANG F.Analysis on the physical and chemical properties of tea seed starch[J].Food Safety Guide,2016(6):121-123
[10]姜金仲,王超英,韩晗,等.茶叶籽仁水浆静置发酵分层生产茶叶籽油及淀粉[J].中国油脂,2015,40(3):74-78 JIANG J Z,WANG C Y,HAN H,et al.Tea seed oil and starch in the static fermentation of tea seed oil and starch [J].China Fat,2015,40(3):74-78
[11]陈立胜.粉碎方法对淀粉提取率的影响[J].中国高新技术企业,2011(10):44-45CHEN L S.Impact of crushing method on the extraction rate of starch [J].China High-Tech Enterprise,2011(10):44-45
[12] 肖龙艳,张海龙,齐玉堂,等.茶叶籽淀粉提取工艺研究[J].食品工业科技,2011,32(10):295-297XIAO LY,ZHANG H L,QI Y T,et al.Research on extraction process of tea seed starch [J].Food Industry Technology,2011,32(10):295-297
[13]张寒俊,刘大川,李永明.响应面分析法在菜籽浓缩蛋白制备工艺中的应用[J].中国油脂,2004,29(8):41-44 ZHANG H J,LIU D C,LI Y M.Application of response surface analysis in the preparation process of rapeseed protein concentrate [J].China Fats,2004,29(8):41-44
[14]曾凡逵,赵鑫,周添红,等.双波长比色法测定马铃薯直链/支链淀粉含量[J].现代食品科技,2012,28(1):119-122ZENG F K,ZHAO X,ZHOU T H,et al.Determination of the content of potato direct chain/branched-chain starch by two-wavelength colorimetry [J].Modern Food Technology,2012,28(1):119-122
[15]WU D,SHU Q,WANG Z,et al.Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice [J].Radiation Physics and Chemistry,2002,65(1):79-86
[16]张根生,孙静,岳晓霞,等.马铃薯淀粉的物化性质研究[J].食品与机械,2010,26(5):22-25ZHANG G S,SUN J,YUE X X,et al.Study on the physicochemical properties of potato starch [J].Food and Machinery,2010,26(5):22-25
[17]MAN J M,YANG Y,ZHANG C Q,et al.Structural changes of high-amylose rice starch residues following in vitro and in vivo digestion [J].Journal of Agriculture and Food Chemistry,2012,60:9332-9341
[18]王海燕,李睿,曾秀,等.响应面优化超声波提取桑叶槲皮素工艺[J].食品科学,2014,35(22):56-62WANG H Y,LI R,ZENG X,HUANG Y,et al.Response surface optimization for ultrasonic extraction of mulberry quercetin [J].Food Science,2014,35 (22):56-62
[19]LUO X,CAO J,REN J,YAN H,et al.Suspension characteristics of water droplet in oil under ultrasonic standing waves[J].Ultrasonics-Sonochemistry,2017,39:461-466
[20]P JULIANO P,TORKAMANI A E,LEONG T,et al.Lipid oxidation volatiles absent in milk after selected ultrasound processing[J].Ultrasonics-Sonochemistry,2014,21:2165-2175
[21]MURALIDHAR R V,CHIRMAMILA R R,MERCHANT R.Response sulface approach for the comparison of lipase production by Candida using two different carbon sources[J].Biochemistry Engineering Journal,2001,9(1):17
[22]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):17-22WANG D W,LIU H C,SONG C C,et al.Ultrasonic assisted extraction of potato starch and its characteristics analysis [J].Journal of food science,2013,34 (16):17-22
[23] NITHIMA N,RUNGTIWA W,TAWEECHAI A.Characteristics and potential utilizations of starch from pineapple stem waste [J].Industrial Crops & Products,2017,105:74-82
[24]汪兰,任斯忱,杜欣,等.不同品种马铃薯淀粉物化特性与组成结构的关系[J].食品科学,2010,31(21):39-44 WANG L,REN S C,DU X,et al.Relationship between physicochemical properties and composition structure of potato starch of different varieties [J].Food science,2010,31(21):39-44
[25]赵力超,杜征,刘欣,等.慈姑抗性淀粉的理化特性研究[J].食品科学,2010,31:55-59ZHAO L C,DU Z,LIU X,et al.Physical and chemical characteristics of Ci Gu resistant starch [J].Food science,2010,31:55-59
[26]汪建平,李芬芬,张本山.西米醋酸酯淀粉物化性质研究[J].粮食与油脂,2011,7:14-16WANG J P,LI F F,ZHANG B S.Study on the physicochemical properties of zei acetate starch [J].Grain and oil,2011,7:14-16.