不同提取方法对青稞淀粉结构和性质的影响

Effect of Different Extraction Methods on Structure and Properties of Highland Barley Starch

采用水浸提、超声辅助水浸提、NaOH浸提、超声辅助NaOH浸提、Na 2 SO 3浸提、超声辅助Na 2 SO 3浸提的方法提取青稞淀粉,探究不同提取方法对青稞淀粉结构和性质的影响。结果表明:青稞淀粉在6种方法处理下提取率分别为32.47%、51.34%、44.46%、56.06%、43.47%、53.69%,超声处理使提取率增加了10%~20%。超声处理对青稞淀粉的直链淀粉含量、淀粉色泽、透光率和结晶类型无较大影响,但会明显增加淀粉的溶解度(1.57%~4.64%)、黏度(峰值黏度317~1561 mPa·s;谷值黏度118~1265 mPa·s)、崩解值(183~297 mPa·s)、回生值(209~385 mPa·s)、糊化时间(0.17~0.73 min)和糊化温度(0.63~1.25℃);且超声辅助NaOH或Na 2 SO 3处理时,不会改变NaOH和Na 2 SO 3对淀粉的影响。

The methods of water soaking,water soaking-ultrasonic,sodium hydroxide soaking,sodium hydroxide soaking-ultrasonic,sodium sulfite soaking and sodium sulfite soaking-ultrasonic were used to extract the highland barley starch.The effects of different extraction methods on the structure and properties of the highland barley starch were explored.The results indicated that the extraction rates of the highland barley starch by six treatments were 32.47%,51.34%,44.46%,56.06%,43.47%and 53.69%,respectively.The extraction rate increased by 10%-20%after ultrasonic treatment.Ultrasonic treatment had no significant effect on the amylose content,color,transparency and crystal type of highland barley starch,however,it could significantly increase the solubility(1.57%-4.64%),viscosity(peak viscosity 317-1561 mPa·s;trough viscosity 118-1265 mPa·s),disintegration value(183-297 mPa·s),retrogradation value(209-385 mPa·s),gelatinization time(0.17-0.73 min)and gelatinization temperature(0.63-1.25℃)of the highland barley starch.In addition,the effect of NaOH and Na 2SO 3 treatment on the starch was not changed when NaOH and Na 2SO 3 were treated with ultrasound.