响应面优化碱法提取高粱淀粉的工艺  

Optimization of Extraction Process of Sorghum Starch by Response Surface Methodology

作　　者：段冰 杨玲 郭睿 郭旭凯 邵强 温贤将 DUAN Bing;YANG Ling;GUO Rui;GUO Xukai;SHAO Qiang;WEN Xianjiang(Sorghum Institute of Shanxi Academy of Agricultural Sciences,Shanxi Agricultural University,Jinzhong,Shanxi 030600,China)

机构地区：[1]山西农业大学(山西省农业科学院高粱研究所),山西晋中030600

出　　处：《农产品加工》2020年第24期28-31,35,共5页Farm Products Processing

基　　金：国家谷子高粱产业技术体系——高粱加工岗(CARS-06-13.5-A30);山西省农科院“农谷”研发专项项目“高粱淀粉物理改性研究及功能食品开发”(YCX20182029);晋中市科技局重点研发项目“高粱抗性淀粉制备关键技术及其功能性食品的研发”(Y182016)。

摘　　要：选用晋杂22号高粱为原料,以响应面法优化碱法研究提取高粱淀粉的工艺,采用单因素试验及响应面优化法,探讨碱液质量分数、提取时间和提取温度等因素对高粱淀粉纯度的影响,得出高粱淀粉提取的最佳工艺条件,并通过差示扫描量热仪分析检测。结果表明,碱液质量分数0.3%,提取温度40℃,提取时间3.1 h,蛋白残留率平均值为0.31%。Jinza 22 sorghum was selected as the raw material,and the response surface method(RSM)was used to optimize the process of improving sorghum starch.The single factor test and response surface optimization method were used to explore the effects of lye concentration,extraction time and extraction temperature on the purity of sorghum starch.To obtain the best process conditions for sorghum starch extraction,and analysis and detection by differential scanning calorimeter(DSC).The results showed that the lye concentration was 0.3%,the extraction temperature was 40℃,the extraction time was 3.1 h,the average protein residual rate was 0.31%.

关 键 词：高粱 淀粉 响应面法 碱液质量分数 淀粉提取 

分 类 号：TS201.25[轻工技术与工程—食品科学]