油莎豆粕中淀粉制备工艺初探  

Primary Research on the Preparation Technology of Starch from Cyperus Esculentus Cake

作　　者：欧阳位麒[1] 任志艳[1] 敬思群[1] 晏小欣[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品工业》2011年第8期30-33,共4页The Food Industry

基　　金：新疆生物资源基因工程重点试验室资助(XJDX0201-2011-09)

摘　　要：以油莎豆粕为原料,采用碱法、酸法和盐析分级沉降法三种工艺制备油莎豆淀粉,以淀粉提取率为考察指标来确定油莎豆淀粉制备最佳工艺。选择浸泡pH值、浸提温度、沉降时间、料液比为影响因素,分别在单因素基础上进行正交试验确定其最优技术参数。试验结果表明:碱法的最优条件为:浸泡pH值10,沉降时间4h,料液比1∶25;酸法的最优条件为:浸泡pH值3,沉降时间3h,料液比1∶20。在最优条件下淀粉提取率分别为55.37%、51.56%,而盐析分级沉降法淀粉提取率为35.73%。The optimum preparation conditions of cyperus esculentus starch was determined through salting-out classification precipitation,alkaline and acid solvent preparation method with yield of starch as index.Immersing pH,temperature,sedimentation time and solid-liquid ratio were served as influence factors.The optimum technological parameter was obstained with single factor experiments and orthogonal tests.The results showed that the optimum preparation conditions of alkaline solvent preparation method was immersing pH10,sedimentation time 4 h,ratio of liquid and powder at 1：25,and the optimum preparation conditions of acid solvent preparation method was immersing pH3,sedimentation time 3 h,ratio of liquid and powder at 1：20.Under this optimum preparation conditions,the yield of starch was 55.37% and 51.56% respectively.The yield of starch by use of salting-out classification precipitation was 35.73%.

关 键 词：油莎豆粕淀粉 碱法 酸法 盐析分级沉降法 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]