超声辅助酶法提取芋头淀粉工艺优化及理化性质研究  

Optimization of ultrasonic-assisted enzymatic extraction of taro starch and its physicochemical properties

作　　者：吴灵颖 陈樱 张馨月 仇丹[1] 王亚娟[1] WU Ling-ying;CHEN Ying;ZHANG Xin-yue;QIU Dan;WANG Ya-juan(School of Materials and Chemical Engineering,Ningbo University of Technology,Ningbo 315211,Zhejiang,China;Grain Science and Technology College,Shenyang Normal University,Shenyang 110034,Liaoning,China)

机构地区：[1]宁波工程学院材料与化学工程学院,浙江宁波315211 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食与油脂》2023年第4期21-25,共5页Cereals & Oils

基　　金：国家青年基金科学基金项目(51703100);国家大学生创新项目(202111058013);浙江省公益项目(LGN18B060002);校级创新项目(2021034);奉化研究院项目(FHI-018117)。

摘　　要：以宁波奉化芋头为原料,利用超声辅助碱性蛋白酶提取其淀粉。以芋头淀粉得率为响应值,在单因素试验的基础上,通过响应面法优化提取条件,并分析其性能。结果表明:最佳提取条件为超声功率850 W、超声时间120 min、超声温度47℃、料液比1∶5(g/mL),在此条件下芋头淀粉得率为13.34%。超声波的引入可大幅度提高芋头淀粉得率,降低其在水中的吸水率、溶解率及淀粉单个颗粒间的团聚,同时对其形貌、晶型及结晶度无影响。Using Ningbo Fenghua taro as raw material,starch was extracted by ultrasonic-assisted alka­line protease.Taking the yield of taro starch as the response value,on the basis of single factor test,the extraction conditions were optimized by response surface methodology,and its properties were analyzed.The results showed that the optimum extraction conditions were ultrasonic power 850 W,ultrasonic time 120 min,ultrasonic temperature 47 and the ratio of material to liquid 1:5(g/mL).Under these conditions,the yield of taro starch was 13.34%.The introduction of ultrasonic can greatly improve the yield of taro starch,reduce its water absorption,dissolution rate in water and the aggregation of single starch particles,and have no eflect on its morphology,crystal form and crystallinity.

关 键 词：超声辅助 碱性蛋白酶 芋头淀粉 理化性能 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]