摘要
以带壳高粱为原料,采用超声波法辅助提取高粱中的淀粉,以淀粉提取率为指标,通过单因素考察温度、料液比、超声功率和超声时间对高粱淀粉提取率的影响;在单因素试验基础上,采用响应面法优化提取工艺。结果表明,超声波提取高粱淀粉的最佳工艺条件为:超声温度52℃、料液比1:7(g/mL)、超声功率156 W、超声时间64 min,此时高粱淀粉提取率为44.81%。该试验得到的淀粉品质与未经超声波处理淀粉相比,凝沉性、溶解度、膨胀度等略有提高。
With husk sorghum as raw material and starch extraction rate as index,the effects of temperature,solid-liquid ratio,ultrasonic power and ultrasonic time on the extraction rate of sorghum starch were investigated by single factor.On the basis of single factor experiment,response surface methodology was used to optimize the extraction process.The results showed that the optimum technological conditions for ultrasonic extraction of sorghum starch were as follows:temperature 52℃,solid-liquid ratio 1:7(g/mL),ultrasonic power 156 W,ultrasonic time 64 min.At this time,the extraction rate of sorghum starch was 44.81%.Compared with starch without ultrasonic treatment,the quality of starch obtained by this experiment has slightly improved in retrogradation,solubility and swelling degree.
作者
吴琼
曹慧馨
王旭升
习斌铨
赵竞
代永刚
南喜平
WU Qiong;CAO Huixin;WANG Xusheng;XI Binquan;ZHAO Jing;DAI Yonggang;NAN Xiping(College of Food Science and Engineering,Changchun University,Changchun 130022,China;Changchun City Eleven High School,Changchun 130000,China;Jilin Academy of Agricultural Sciences,Changchun 130033,China)
出处
《食品科技》
CAS
北大核心
2020年第11期212-216,223,共6页
Food Science and Technology
基金
吉林省科技发展计划项目(20190301066NY)
吉林省教育厅项目“十三五”科学技术项目(JJKH20200580KJ)。
关键词
高粱淀粉
响应面法
超声波
提取
sorghum starch
response surface methodology
ultrasonic
starch extraction
