碱液浸提浓度对芸豆淀粉理化特性的影响

Effects of Extraction Concentration of Alkali on Physicochemical Properties of Red Kidney Bean Starch

以黑龙江绥化地区产红芸豆为原料,通过干磨结合碱浸提工艺方法制备了芸豆淀粉,并探讨不同碱液浓度对红芸豆淀粉理化特性的影响。结果表明:当碱液浸提浓度为0.20%时,淀粉产率高达24.59%,水分含量为12.62%,蛋白残留率为0.14%,脂肪含量为0.15%,灰分含量为0.16%;透光率达5.6%;90℃下,淀粉溶解度为8.94%,膨胀度为20.27 g·g-1;连续冻融5周期后,淀粉析水率为36.11%;随着水分活度的增加,淀粉的水分吸附率呈现先上升缓慢后快速增加的趋势。

Red kidney bean starch was isolated by dry grinding and alkali extraction processing method, and the effects of different extraction concentration of alkali on physicochemical properties of red kidney bean starch from Suihua area of Heilongjiang province was studied. The results showed that the optimum extraction factor was as follows ： concentration of alkali 0.20%, extraction yield 24.59%, moisture content 12.62%,protein residues 0.14%, fat content 0.15% , ash content 0.16%, light transmission rate 5.6%, under the 90 ℃, the solubility and degree of swelling were 8.94% and 20.27 g·g^-1, respectively. The syneresis rate was 36.11% after 5 freeze-thaw cycle, and the water adsorption rate displayed the tendency of increasing slowly before rapidly rising.