天然糯玉米淀粉的提取工艺优化  

Optimization of Extraction Process of Natural Waxy Corn Starch

作　　者：娄海伟 王媛 牛永武 孙艺铭 皇甫新燕 赵仁勇[1] LOU Hai-wei;WANG Yuan;NIU Yong-wu;SUN Yi-ming;HUANGFU Xin-yan;ZHAO Ren-yong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2023年第3期110-116,共7页Food Research and Development

基　　金：河南省现代农业产业技术体系建设专项资金项目(S2015-02-06);河南工业大学青年骨干教师培育计划(21420189);河南工业大学高层次人才科研基金项目(2020BS001);河南工业大学自科创新基金支持计划项目(2021ZKCJ12)。

摘　　要：支链淀粉含量高的糯玉米淀粉具有较好的理化性质,在食品工业具有较大的应用潜力。为确定糯玉米淀粉的最适提取工艺参数,该研究以糯玉米碴为原料,采用单因素试验研究浸泡液种类、浸泡液浓度、浸泡时间、浸泡温度对糯玉米淀粉提取的影响,基于单因素试验结果,采用Box-Behnken试验设计对糯玉米淀粉的提取工艺进行优化。糯玉米淀粉的最适提取工艺参数:亚硫酸浓度0.31%、浸泡时间4.45 h、浸泡温度51.4℃。在此优化条件下,糯玉米淀粉的提取率可达76.36%,淀粉含量可达99.40%,有效地缩短浸泡时间、降低能耗。Waxy corn starch with high amylopectin content has good physicochemical properties,and has great application potential in the food industry. To determine the optimal extraction process parameters of waxy corn starch,this study used single factor experiment to study the effects of soaking solution types,soaking solution concentrations,soaking time,and soaking temperature on the extraction rate of waxy corn starch with waxy corn as raw material. Based on the results of the single factor experiment,the extraction process parameters of waxy corn starch were further optimized by the Box-Behnken experimental design. The optimal extraction conditions of waxy corn starch were 0.31% of sulfurous acid concentration,4.45 h of soaking time,and 51.4 ℃ of soaking temperature. Under the optimized conditions,the extraction rate of waxy corn starch was 76.36%,the purity of starch reached 99.40%,the soaking time was shortened,and the energy consumption was reduced.

关 键 词：糯玉米 淀粉 支链淀粉 湿磨法 酸浸泡提取法 响应面法 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]