超声波辅助酶法提取紫糯麦淀粉工艺优化及其性质研究

Ultrasonic-Assisted Enzyme Extraction and Characterization of Purple Waxy Wheat Starch

采用超声波辅助纤维素酶法提取紫糯麦淀粉,通过单因素和响应面试验研究酶解温度、酶解时间、加酶量和超声时间对紫糯麦淀粉提取率的影响,确定最优工艺条件。采用扫描电子显微镜和X-射线衍射仪对不同提取方法得到的紫糯麦淀粉颗粒形貌和结晶结构进行比较研究。结果表明:最佳提取工艺参数为酶解温度45 ℃、酶解时间2.54 h、加酶量0.59%、超声时间21 min,在此条件下紫糯麦淀粉的提取率为75.18%,比常规水提法和碱提法分别提高33.04%和13.51%。超声辅助酶法、碱提法与水提法相比,淀粉在颗粒形貌上无显著差异,相对结晶度有所降低但没有改变紫糯麦淀粉的A型结晶特性。

The ultrasonic-assisted cellulose extraction of purple waxy wheat starch (PWWS) was optimized by single-factor and response surface methodology.The extraction rate of PWWS was investigated with respect to enzymatic temperature,enzymatic time,enzyme dosage and ultrasound time.The particle morphology and crystalline texture of PWWS were studied by using scanning electron microscope and X-ray diffraction.The results showed that the optimum extractions were as follows,enzymatic temperature of 45 ℃,enzymatic time of 2.54 h,and cellulose content of 0.59% and ultrasonic time of 21 min.In this optimal condition,the extraction of PWWS was up to 75.18%,which was higher 33.04% and 13.51% than conventional water method and alkali method respectively.There was no significant difference in the morphology of starch granules between ultrasonic-assisted cellulose extraction,alkali extraction and water extraction.The relative crystallinity decreased but the typical A-type crystallinity of PWWS was not changed.