不同提取方法下藏豌豆淀粉的理化性质研究

Study on the Physical and Chemical Properties of Tibetan Pea Starch by Different Extraction Methods

采用水提法、碱提法、酶法3种方法提取藏豌豆淀粉,研究不同提取方法对豌豆淀粉基本组分、直链淀粉含量、凝沉性、溶解度和透明度等理化特性的影响。结果表明:3种提取方法下豌豆淀粉的灰分、粗蛋白和总淀粉含量没有显著差异,水分含量存在显著性差异,酶法提取淀粉粗脂肪含量与其他提取方法显著性差异;豌豆淀粉糊2 h内上清液趋于稳定体积为80 mL,凝沉速度极快;在90℃时,酶提法制得淀粉溶解度最高;碱法提取淀粉透明度最好。

Tibetan pea starch was extracted by water,alkali and enzyme methods,and the effects of different extraction methods on the basic components,amylose content,retrogradation,solubility and transparency of PEA starch were studied.The results showed that there were no significant differences in ash,crude protein and total starch content of pea starch,but significant differences in water content and crude fat content of starch extracted by enzymatic method pea starch;its supernatant tended to be stable in volume of 80 mL within 2 h,and its retrogradation speed was very fast.At 90℃,the highest solubility of starch was obtained by enzymatic extraction,the transparency of starch extracted by alkali method was the best.