高直链玉米淀粉的提取工艺研究  

The study of extrating process of high amylose corn starch

作　　者：干福良 夏凤清 卞希良 邱立忠 王夕波 孙纯锐 GAN Fu-liang;XIA Fen-qing;BIAN Xi-liang;QIU Li-zhong;WANG Xi-bo;SUN Chun-rui(Zhucheng Xingmao Corn Developing Co.,Ltd.,Zhucheng 262200;Zhucheng Lvan Test CO.,Ltd.,Zhucheng 262200)

机构地区：[1]诸城兴贸玉米开发有限公司,诸城262200 [2]诸城绿安检测有限公司,诸城262200

出　　处：《中国食品添加剂》2020年第11期39-44,共6页China Food Additives

基　　金：山东省泰山产业领军人才工程高效生态农业创新类计划(LJNY201706)。

摘　　要：高直链淀粉中直链淀粉含量超过50%,高直链淀粉中的直链淀粉具有独特的物理和化学性质,被广泛应用于食品、医疗、纺织、造纸和包装等领域。本文以高直链淀粉玉米为原料,采用湿磨亚硫酸浸泡法提取高直链玉米淀粉,通过正交试验对淀粉浸泡工艺进行了研究,结果显示:浸泡时间51h,浸泡温度55℃,浸泡pH3.9条件下淀粉提取率最高,成品蛋白质含量最低,分别为98.8%和为0.27%,达到了较优的产品提取率和产品品质,产品质量符合国标优级品要求。The amylose content in high amylose is more than 50%. The amylose in high amylose has unique physical and chemical properties and is widely used in food,medical,textile,paper and packaging fields. The starch extracting process from high amylose starch with wet-milling corn steeped in sulfurous acid solution was studied. The results showed that the starch extraction rate was highest(98.8%)and the protein content of the finished product was the lowest(0.27%)when the soaking time was 51 h,the soaking temperature was 55℃,and the soaking pH was 3.9,which have reached a relatively good product extraction rate and product quality,and the product quality meets the requirements of the national standard for premium products.

关 键 词：高直链淀粉玉米 高直链淀粉 提取工艺 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]