响应面优化超声波提取姜淀粉及其理化性质分析  

Ultrasonic extraction of ginger starch by response surface optimization and analysis of physicochemical properties

作　　者：张军[1] 周佳乐 王宏亮 李晗 ZHANG Jun;ZHOU Jiale;WANG Hongliang;LI Han(Haidu College,Qingdao Agricultural University,Laiyang 265200)

机构地区：[1]青岛农业大学海都学院,莱阳265200

出　　处：《中国食品添加剂》2022年第10期28-37,共10页China Food Additives

基　　金：国家级大学生创新项目(202113997002);山东省级教改课题(M2020120);青岛农业大学海都学院校级课题(JY202108)。

摘　　要：为探究超声波辅助提取姜淀粉的工艺,以莱芜大姜为原料,通过单因素考察超声波浸提温度、提取时间、碱液pH、料液比对姜淀粉提取率和残留蛋白质的影响;响应面法优化试验组合并与未经超声波处理的姜淀粉进行理化指标对比。结果表明,超声波提取时间60min,浸提温度30℃,碱液pH为10,料液比为1∶10g/mL,经响应面分析后通过验证得到姜淀粉的提取率为45.22%。超声波处理的姜淀粉颗粒较小,偏光十字显微形态较未经超声波处理的姜淀粉密集性强;前者糊化温度、峰值黏度、谷值黏度、末值黏度、回生值等明显高于后者,而衰减值和透明度后者高于前者;综上所述,超声波处理的姜淀粉理化性能优于未经超声波处理的姜淀粉,为莱芜大姜的深加工提供一定的参考依据。In order to explore the technology of ultrasonic-assisted extraction of ginger starch,using Laiwu ginger as raw material,the effects of ultrasonic extraction temperature,extraction time,alkali pH and ratio of material to liquid on the extraction rate and residual protein of ginger starch were investigated by single factor experiment.The experimental combination was optimized by response surface method and the physical and chemical indices of ginger starch without ultrasonic treatment were compared.The ultrasonic extraction time was 60min,the extraction temperature was 30℃,the alkali pH was 10,and the ratio of material to liquid was 1∶10g/mL.Based on response surface analysis,the extraction rate of ginger starch was 45.22%.The granules of ginger starch treated by ultrasonic wave were smaller,and the micromorphology of polarizing cross was stronger than that of ginger starch without ultrasonic treatment,and the gelatinization temperature,peak viscosity,valley viscosity,final viscosity and back appreciation of the former were significantly higher than those of the latter.However,the attenuation value and transparency of the latter were higher than those of the former.To sum up,the physical and chemical properties of ginger starch treated by ultrasonic wave were better than those without ultrasonic treatment.The study provides a certain reference basis for the deep processing of Laiwu ginger.

关 键 词：姜淀粉 超声波 提取 响应面 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.2[轻工技术与工程—食品科学与工程]