芋头粘多糖的去除工艺及芋头淀粉特性的研究

The technology of removing mucopolysaccharide from taro and determination of the properties of taro starch

对NaOH、HC1和H2SO4三种提取液的浓度、温度和提取时间进行选择比较，并进行正交试验，研究对粘多糖去除效果的影响。结果表明：在NaOH浓度0．04mol／L、温度60℃、时间2h条件下，粘多糖的去除效果好，淀粉提取率高。NaOH浓度对粘多糖的去除影响最大，温度次之，时间较小。鲜芋平均含水量为79．07％，芋头淀粉含量70．92％，水分含量12．17％，透明度8．9％，沉降积4．3mL；溶解度随温度的增加而增加，75℃以后上升加快；膨胀度受温度影响变化不大；糊化温度为76～83℃．不容易糊化。

The concentration, temperature and extraction time of NaOH, Hcl and H2 S04 solution was com pared and tested by orthogonal test. The effect of removing mucopolysaccharide was studied. The experi ment results showed that the optimum conditions were the concentration of NaOH solution 0.04 tool/L, ex traction temperature 60 ℃ and extraction time 2 h. Under the optimum conditions the effect of removing mucopolysaccharide was good and the starch extraction rate was high. The concentration of NaOH solution had the greatest impact on the extraction rate, followed by the temperature, and the extraction time had the smallest influence on the extraction rate. The average moisture content of fresh taro was 79.07%, the con tent of taro starch was 70.92%, the moisture content was 12.1%, the transparence was 8.9%, sedimenta tion volume was 4.3 mL. The solubility increased along with the temperature increased, and quickened when temperature was higher than 75 ℃. The effect of temperature on swelling degree was not apparent. It was not easy to be gelatinized because the gelatinization temperature of taro starch was 76 83 ℃.