响应面法优化红芸豆淀粉提取工艺

Optimization of extraction process of the starch from red kidney bean by response surface methodology

红芸豆的精深加工越来越受到人们的关注,而其中红芸豆淀粉作为一种重要的食品原料,将会成为开发应用的主要方向之一。通过系列单因素和响应面试验,探索碱法提取红芸豆淀粉的最佳工艺条件。经过响应面优化后确定的试验条件是:碱液浓度0.15%,料液是1:5,提取温度是30℃,在此条件下,淀粉纯度为96.28%,提取率为55.96%。

There is more and more attention to red kidney bean deep processing. Red kidney bean starch will become an important food ingredient and has been widely used in food processing. The results showed that the optimum extraction conditions were as follows： alkaline liquor 0.15%, sample to water 1：5, extracted temperature 30 ℃. Under this optimal condition, the purity of starch was about 96.28%, and the extraction rate of starch was 55.96%.