不同提取方法对面包果淀粉性质的影响

Effects of Different Extraction Methods on Properties of Breadfruit Starch

本文采用湿磨法、碱法、中性蛋白酶法提取面包果淀粉,研究三种不同提取方法对面包果淀粉性质的影响。结果表明:湿磨法、碱法、中性蛋白酶法的提取率分别为23.90%、66.25%、66.05%,而碱法、中性蛋白酶法无显著性差异(P>0.05);面包果淀粉提取破损情况:碱法(4.20%)>中性蛋白酶法(2.28%)>湿磨法(1.92%);湿磨法提取面包果淀粉中蛋白质和脂肪残留量最多,碱法和中性蛋白酶法的残留量相差较小;不同方法提取的面包果淀粉溶解度和膨胀度均随温度的升高而升高,湿磨法提取的面包果淀粉溶解度和膨胀度均最大,碱法和中性蛋白酶法相差较小。经综合评价得出,中性蛋白酶法为面包果淀粉的最佳提取方法。本研究为面包果淀粉提供了一种新型绿色提取工艺,以期为面包果淀粉获得更加经济环保的工业化生产提供理论依据。

In this paper,breadfruit starch was extracted by wet milling method,alkali method and neutral protease method.The results showed that the extraction rates of wet grinding method,alkali method and neutral protease method were 23.90%,66.25% and 66.05%,respectively,but there was no significant difference between alkali method and neutral protease method(P>0.05).Extraction damage of breadfruit starch was asalkali method(4.20%)>neutral protease method(2.28%)>wet milling method(1.92%).The residues of protein and fat in breadfruit starch extracted by wet grinding method were the highest,while the residues of alkali method and neutral protease method were not different.The solubility and swelling power of breadfruit starch extracted by different methods increased with the increase of temperature,the solubility and swelling power of breadfruit starch extracted by wet grinding method were the largest,and the difference between alkali method and neutral protease method was small.Through comprehensive evaluation,neutral protease was the best method to extract breadfruit starch.This study provides a new green extraction technology for breadfruit starch,so as to provide a theoretical basis for commercial production of breadfruit starch.