超声辅助酶法提取麻栎树籽淀粉工艺优化及理化特性分析  

Optimization of Ultrasonic Assisted Enzymatic Extraction Technology and Analysis of Physicochemical Properties of Quercus acutissima Carruth. Seed Starch

作　　者：陈晖 杨晓聪 王清 王梦媛 陈龙 CHEN Hui;YANG Xiaocong;WANG Qing;WANG Mengyuan;CHEN Long(Food College,He'nan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center,Xinyang Agriculture and Forestry University,Xinyang,He'nan 464000,China)

机构地区：[1]信阳农林学院食品学院,河南省大别山特色食物资源综合利用工程技术研究中心,河南信阳464000

出　　处：《农产品加工》2023年第20期41-45,共5页Farm Products Processing

基　　金：河南省科技攻关项目(212102110314);河南省高等学校重点科研项目(23B550006);信阳农林学院2019年度学校青年基金项目(2019LG002);2022信阳农林学院科技创新团队(XNKJTD-001);信阳农林学院高水平科研孵化器建设基金项目(FCL202110)。

摘　　要：以麻栎树籽为原料,优化超声辅助碱性蛋白酶提取麻栎树籽淀粉工艺,并研究其理化特性。以淀粉提取率为评价指标,在单因素试验的基础上通过正交试验优化麻栎树籽淀粉提取条件,并对提取后的麻栎树籽淀粉理化特性进行分析。结果表明,最佳工艺为超声时间120 min,提取温度45℃,酶添加量0.4%,在该条件下测得麻栎树籽淀粉提取率为80.51%。制得的麻栎树籽淀粉冻融稳定性较差,析水率高达74.47%,淀粉糊透光率较低、弹性较大,故麻栎树籽淀粉适合加工成凉粉、果冻类食品,不适合应用于冷冻食品中。Using Quercus acutissima Carruth.seeds as raw materials,the process of ultrasonic assisted alkaline protease extraction of Quercus acutissima Carruth.seed starch was optimized,and its physicochemical properties were studied.Based on the evaluation index of starch extraction rate,the extraction conditions of Quercus acutissima Carruth.seed starch was optimized through orthogonal experiments on the basis of single factor experiments,and the physicochemical properties of the extracted Quercus acutissima Carruth.seed starch were analyzed.The results showed that the optimal process was ultrasound time of 120 min,extraction temperature of 45℃,and enzyme addition of 0.4%.Under these conditions,the extraction rate of Quercus acutissima Carruth.seed starch was 80.51%.The prepared Quercus acutissima Carruth.seed starch had poor freeze-thaw stability,with a water precipitation rate of up to 74.47%.The starch paste has low transparency and high elasticity.Therefore,Quercus acutissima Carruth.seed starch was suitable for processing into cold jelly and jelly foods,and is not suitable for use in frozen foods.

关 键 词：麻栎树籽淀粉 超声辅助 碱性蛋白酶 提取 理化性质 

分 类 号：TS201.1[轻工技术与工程—食品科学]