马铃薯淀粉的提取与直链淀粉的制备  

Extraction of potato starch and preparation of potato amylose

作　　者：许亮[1] 向珣朝[1] 龚明[1] 杨博文[1] 游惠[1] 

机构地区：[1]西南科技大学植物分子遗传育种实验室,四川绵阳621010

出　　处：《食品工业科技》2017年第17期152-155,共4页Science and Technology of Food Industry

基　　金：西南科技大学重点科研平台专职科研创新团队建设基金项目(14tdgc07);四川省教育厅重点项目(17ZA0412);西南科技大学生命科学与工程学院本科创新基金项目(XKSC15-14)

摘　　要：为解决商品淀粉成本高的问题,以绵阳本地鲜马铃薯为原料,通过设计正交实验研究马铃薯淀粉提取工艺,以马铃薯淀粉得率为参考指标筛选出马铃薯淀粉提取最佳工艺参数为:粉碎时间2 min,静置时间3 h,洗涤次数3次。在最佳工艺条件下,鲜马铃薯的平均淀粉得率为13.5%。以国标法为基础,采用热碱法和正丁醇-异戊醇结晶法制备直链淀粉纯品,对其进行品质鉴定,结果表明实验室自制的直链淀粉可以作为标准品使用。In order to solve the problem of high cost of commercial starch, fresh potatoes produced in Mianyang were as experimental materials and the optimized method for extraction of potato starch was determined by orthogoual design.Taking the yield of fresh potato starch as reference index, optimum process screened was obtained when smashing time was 2 minutes, along with 3 hours of rest time and 3 times of washing. The average yield of potato starch was 13.5% under the optimized condition.Then, based on the national standard method,the amylose of potato was extracted with the method of hot alkaline and purified through n-butanol and isoamyl alcohol recrystallization. Finally, its quality was evaluated.The result showed that the potato amylose preparating in laboratory could be used as a standard sample.

关 键 词：马铃薯 直链淀粉 制备 品质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]