超声波辅助淀粉提取分离工艺研究进展  

A Review on Ultrasound-Assisted Technique to Isolate Starch

作　　者：于小帅 刘亚伟[1] 刘洁[1] YU Xiaoshuai;LIU Yawei;LIU Jie(School of Food Science and Technology,National Engineering Laboratory for Wheat and Corn Further Processing,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,小麦和玉米深加工国家工程实验室,河南郑州450001

出　　处：《食品科技》2020年第3期248-252,共5页Food Science and Technology

基　　金：河南省高等学校青年骨干教师计划项目(2015GGJS-035);河南工业大学青年骨干教师培育计划项目(21420004);国家公益性行业科研专项(2013-13-011)。

摘　　要：超声波辅助提取分离工艺具有绿色、清洁、高效的特点,具有解决淀粉生产行业发展瓶颈问题的潜力。文章综述了影响超声波辅助提取分离工艺的因素及其在不同淀粉生产工艺中应用所得淀粉的得率和品质特性,以期为超声波辅助提取分离淀粉提供一定的理论参考和技术支持。超声波辅助提取分离适合于谷物淀粉,不适用于豆类和根茎类淀粉。Ultrasound-assisted isolation has the characteristics of green,clean,efficient,and potential for solving bottlenecks in the development of starch production industry.The factors affecting ultrasound-assisted isolation and the effects of ultrasound-assisted isolation on the yield and quality characteristics of different kinds of starch are summarized in this study in order to provide theoretical and technical base.Ultrasound-assisted isolation could be applied in production of cereal starch and not suitable for legumes and rhizome starches.

关 键 词：超声波 辅助 提取淀粉 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]