绿豆淀粉纯化工艺及性质的研究

Study on Purification Process and Properties of Mung Bean Starch

为了提高绿豆淀粉的综合利用性,对绿豆淀粉提取后进行纯化,并对其理化性质进行研究。水磨法提取绿豆淀粉,并采用酶法除蛋白质以纯化淀粉,通过单因素试验及正交试验获得最佳纯化工艺。结果表明,当酶解时间4.5 h,酶解温度60℃,酶用量550 U/g,pH值9时,蛋白质残余量最少为3.9 mg/g,淀粉纯化效果最佳。绿豆淀粉颗粒一般呈圆形或椭圆形,纯化后的淀粉颗粒较光滑;绿豆淀粉糊的透明度与时间呈负相关;溶解度和膨润力与温度呈正相关;其冻融稳定性随淀粉糊质量分数的增加而越来越好。

In order to improve the comprehensive utilization of mung bean starch,it was purified after extraction and its physical and chemical properties were studied.The mung bean starch was extracted by water mill and purified by enzymatic deproteinization.The optimal purification process was obtained by single factor and orthogonal experiments.The results showed that when the enzymolysis time was 4.5 h,the enzymolysis temperature was 60℃,the enzyme addition was 550 U/g,and the pH value was 9,the protein residual amount was the least,which was 3.9 mg/g.And the starch purification effect was the best.The starch granules of the mung bean were generally round or oval,and the purified starch granules were smooth.The transparency of the mung bean starch paste was negatively correlated with time.The solubility and swelling force were positively correlated with temperature.The freeze-thaw stability became better and better with the increase of starch paste mass fraction.