芋头淀粉提取工艺优化及淀粉特性研究  

Study on taro starch extraction and properties of taro starch

作　　者：袁军[1] 陈龙[1] 孙文静[1] 边伟[1] 周才琼[1] 

机构地区：[1]西南大学食品科学学院特色食品工程技术研究中心,重庆400716

出　　处：《食品工业科技》2012年第19期252-256,共5页Science and Technology of Food Industry

摘　　要：以NaOH为浸泡剂,探讨了料液比、pH、浸泡时间、浸泡温度对芋头淀粉提取率及色泽的影响,并对芋头淀粉特性进行了初步研究。结果显示芋头淀粉提取最佳工艺条件为:pH10.0、浸泡温度25℃、料液比1:3、浸泡时间80min。提取率可达84.82%,淀粉白度高达94.11,优于现有文献报道及市售其它常用淀粉;淀粉特性研究显示,芋头淀粉的体积平均粒度在10μm以下,d(0.5)为14.6μm,稍大于10μm;芋头淀粉具有优良的热稳定性、冷稳定性,凝胶强度和凝成特性等特性。Effects of solid-to-liquid ratio,pH,extraction time and temperature on taro starch extraction ratio and tincture were investigated using sodium hyroxide solution as extraction reagent,and the taro starch characteristic was studied.The results showed that the optimal conditions for taro starch extraction as follows：pH10.0,extraction time 80min,extraction temperature 25℃,ratio of sample to water 1：3.The extraction rate could achieve 84.82% by this processing.And the whiteness of starch could achieve 94.11.It was much better than other common starches.Starch characteristic research showed that the volume average size of taro starch in the following 10μm,d（0.5）for 14.6μm,slightly more than 10μm.Compared with other starch,taro starch had excellent thermal stability,cold stability,gel strength and condensed characteristics.

关 键 词：芋头淀粉 提取工艺 淀粉特性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]