赤瓟块茎淀粉的提取及理化特性研究  

Study on extraction and physicochemical properties of starch from Thladiantha dubia Bunge tuber

作　　者：王雨茹 穆文静[1] 梁亮金 赵忠丽 敖恩宝力格[1] WANG Yu-ru;MU Wen-jing;LIANG Liang-jin;ZHAO Zhong-li;AOEN Baolige(Inner Mongolia Normal University,Hohhot 010022,China)

机构地区：[1]内蒙古师范大学,呼和浩特010022

出　　处：《湖北农业科学》2023年第4期151-155,252,共6页Hubei Agricultural Sciences

基　　金：内蒙古自然科学基金项目(2019LH03008);内蒙古自治区高等学校科研项目(NJZZ19018)。

摘　　要：通过单因素试验和正交优化试验研究赤瓟(Thladiantha dubia Bunge)块茎淀粉的纤维素酶提取工艺,以马铃薯淀粉和玉米淀粉为对照品,用于赤瓟块茎淀粉的理化特性研究。结果表明,采用纤维素酶法提取赤瓟块茎淀粉的最佳工艺条件为酶解温度50℃、酶浓度0.5%、pH 5.0、酶解时间3 h,在此条件下,赤匏块茎淀粉回收率达88.75%;粗淀粉的淀粉含量为79.2%,含水量为13.0%,蛋白质含量为0.11%,脂肪含量为0.10%,灰分含量为0.65%;淀粉颗粒粒径分布呈双峰型,直径长度在2.00~50.00μm,平均粒径为35.25μm,粒径居于玉米淀粉颗粒粒径和马铃薯淀粉颗粒粒径之间;淀粉糊的透光率适中,高于市售玉米淀粉,低于市售马铃薯淀粉;析水率与市售马铃薯淀粉和玉米淀粉无显著差异;赤瓟块茎淀粉糊的冻融稳定性与马铃薯淀粉糊和玉米淀粉糊相似;溶胀起始温度和溶胀特性与玉米淀粉较相似。The cellulase extraction process of Thladiantha dubia Bunge tuber starch was studied by single factor experiment and orthog⁃onal optimization experiment.The physicochemical properties of Thladiantha dubia Bunge tuber starch were further studied with potato starch and corn starch as control samples.The results showed that the optimum technological condition for extracting starch from Thladiantha dubia Bunge tuber by cellulase was enzymatic hydrolysis temperature of 50℃,enzyme concentration of 0.5%,pH of 5.0 and enzymatic hydrolysis time of 3 h.Under these conditions,the starch recovery could reach 88.75%;the starch content,water content,protein content,fat content and ash content of crude starch were 79.2%,13.0%,0.11%,0.10%and 0.65%,respectively;the starch particle size of Thladiantha dubia Bunge tuber showed a bimodal distribution,the diameter was concentrated at 2.00~50.00μm,the average particle size was 35.25μm,and the particle size was between corn starch and potato starch;the transparency of starch paste was moderate,higher than that of commercially available corn starch,lower than that of commercially available potato starch;the starch of Thladiantha dubia Bunge tuber has no significant difference in water precipitation rate with potato starch and corn starch;the freeze-thaw stability of starch paste of Thladiantha dubia Bunge tuber was similar to that of potato starch paste and corn starch paste;the initial swelling temperature and swelling characteristics were similar to those of corn starch.

关 键 词：赤瓟(Thladiantha dubia Bunge)块茎 淀粉 提取工艺 理化特性 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]