响应面法优化酶法提取芋头淀粉工艺参数

Optimization of Enzymatic Extraction Parameters for Taro Starch

采用碱性蛋白酶作为蛋白质酶解剂,对提取芋头淀粉的工艺进行研究。在单因素试验基础上,采用响应面设计优化提取芋头淀粉的工艺参数。结果表明:芋头淀粉酶法提取的最佳工艺参数为酶解时间137 min、酶用量0.9%、酶解温度41℃、pH 10,在此条件下芋头淀粉的实际提取率达88.92%。碱性蛋白酶法制得的芋头淀粉主要理化指标为蛋白质含量0.08%、白度94.45%、平均粒径1.23μm。扫描电子显微镜图显示该提取方法未对淀粉颗粒造成损伤。

Taro starch is wrapped around taro protein, thus leading to low extraction yield of taro starch. In the present study, the extraction of taro starch was investigated by using alkaline protease to hydrolyze taro protein. Based on single factor experiments, various process parameters were optimized by response surface methodology. The results revealed that the optimum hydrolysis parameters for enzymatic extraction of taro starch were determined as pH 10, 41 ℃, 137 min and an enzyme dose of 0.9%. The experimentally observed maximum yield of taro starch under these conditions was 88.92%. Physicochemical analyses showed that the taro starch obtained exhibited a protein content of 0.08%, a whiteness of 94.45% and an average particle size of 1.23 μm. Scanning electron microscopy observation indicated that the extraction process did not damage starch granules.