油莎豆压榨饼淀粉提取及其理化性质研究  

Study on the extraction and properties of starch extracted from Cyperus esculentus pressed cake

作　　者：王璐阳[1] 刘玉兰[1] 田瑜[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2017年第12期29-33,共5页Cereals & Oils

基　　金：国家粮食局标准质量中心行业标准制修订项目<油莎豆油>(质检2014-15-019)

摘　　要：研究了脱皮油莎豆压榨饼中提取淀粉的工艺条件以及所得淀粉的理化性质。通过单因素试验和正交试验得到最佳工艺条件为pH 10、浸泡时间70 min、料液比1∶6(g/m L)、浸泡温度20℃,该条件下压榨饼淀粉提取率为77.61%,淀粉含量77.54%。将油莎豆压榨饼淀粉与油莎豆原料淀粉和玉米淀粉进行理化性质对比发现:油莎豆压榨饼淀粉与油莎豆原料淀粉无较大差别,颗粒范围是2~18μm,具有相对光滑的表面结构且淀粉粒度均小于玉米淀粉。油莎豆压榨饼淀粉的凝胶质构特性(硬度、弹性、黏聚性、胶着性、咀嚼性和回复性)均明显优于传统玉米淀粉。The conditions of extraction process and properties of starch extracted from Cyperus esculentus pressed cake were studied. The optimum conditions were obtained by single factor experiments and orthogonal tests. The results showed that the optimal conditions were pH 10, soaking time 70 min, solid-liquid ratio 1 ： 6（g/mL） and soaking temperature 20 ℃ . Under these conditions, the starch extraction yield was 77.61% and the content of starch was 77.54 %. Compared the properties of starch from Cyperus esculentus, Cyperus esculentus pressed cake and corn, the granules range of starch from cyperus esculentus cake was 2-18 pro, which was similar to the starch from Cyperus esculentus, and it was less than that of com. Cyperus esculentus had a relatively smooth surface. The gel characteristics （hardness, springiness, cohesiveness, gumminess, chewiness and resilience） of starch from Cypems esculentus 1oressed cake was obvious better than those of corn starch.

关 键 词：淀粉 油莎豆压榨饼 提取工艺 粒度 凝胶特性 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]