响应面法高纯度碎粳米淀粉提取工艺的优化及中试研究

Optimization and Pilot Scale of High Purity Broken Japonica Rice Starch Based on Response Surface Methodology

为了优化碎粳米淀粉的碱法提取条件,采用Box-Benhnken的中心组合试验设计及响应面分析方法,研究了提取温度、碱液浓度以及提取时间3因素对碎粳米淀粉中蛋白质残留量的影响,得出了碎粳米淀粉提取效果的回归模型。结果表明,最佳工艺参数为:提取温度31.3℃,碱液质量分数0.37%,提取时间20.4 h,料液比1∶5;在此优化工艺条件下,通过中试放大试验,粳米淀粉产品指标为:淀粉纯度达91.04%,蛋白质残留量仅为0.212%,淀粉得率达59.2%,为碎粳米淀粉的工业化生产提供了理论依据。

In order to optimize extraction condtion of broken japonica rice starch, the effects of extraction temperature, extraction time, and NaOH concentration on protein residues in starch are studied on the basis of the results of single factor tests, according to box benhnken factorial design principle and response surface methodology analysis and the regression equation of the extraction parameters is established. The optimum technology conditions are confirmed as follows： extraction time 20.4 h, extraction temperature 31.3℃, concentration of NaOH slurry 0.37%, ratio of broken japonica rice to water 1 ： 5. Under these conditions, the purity of starch is up to 91.04%, the residual protein content is 0.212%, and the yield of starch is up to 59.2% by a Pilot scale study. This result can provide a scientific basis for the produce of broken japonica rice starch in food industry.