摘要
以提取过α-淀粉酶抑制剂的白芸豆豆渣为原料,采用碱法提取工艺,进行豆渣中白芸豆淀粉的提取,探讨了NaOH用量(相对豆渣的干基质量)、料液比(豆渣:水)、提取温度、提取时间对淀粉得率的影响。应用单因素和正交试验确定了白芸豆淀粉提取的最佳工艺条件。并探讨了白芸豆淀粉的颗粒结构、糊化温度、峰值黏度等理化特性。结果表明:(1)白芸豆提取的最佳工艺条件为:NaOH用量0.15%,料液比为1:7,提取时间为10h,提取温度为45℃,白芸豆淀粉的得率为29.7%。(2)白芸豆淀粉颗粒呈肾形和椭圆形,有显著的偏光十字,但颗粒表面有裂纹。(3)与豌豆和玉米淀粉相比较,白芸豆淀粉具有较低的峰值黏度(37 BU)和较高的糊化温度(87.5℃),其淀粉糊液的热稳定性能好,凝胶强度高。
In this paper,using the white kidney bean intermediate materials which was extracted α-amylase inhibitor as raw materials,though the alkali（sodium hydroxide）solution soaking technology to extract the white kid-ney bean starch.Effects of the dosage of sodium hydroxide,solid-liquid ratio（white kidney beandregs： water）,extraction time,and extraction temperature on the starch yield were studied.Single factor and orthogonal tests were applied to determine the optimum technic conditions for white kidney bean starch extraction.Afterwards,a discussion of starch on the grain structure,gelatinization temperature,peak viscosity.Results indicate that：（1）Optimum conditions for the extraction of white kidney bean starch are：0.15% sodium hydroxide,solid-liquid ratio is 1：7,extraction time is 10 h,extraction temperature of 45 ℃,under this condition,the starch extraction yield is29.7%.（2）White kidney bean starch particles are mostly oval or kidney shaped,most of the polarization crosses are apparent,and these particles surface has crack.（3）Compared with White kidney bean starch,pea starch and corn starch,the White kidney bean starch had the lowest peak viscosity（37 BU） while with the highest gelatiniza-tion temperature（87.5 ℃）,paste liquid has a good thermal stability and strong gel properties.
作者
张武松
迟永楠
孙艳
李丽波
尹城明
任英
何绍凯
ZHANG Wusong CHI Yongnan SUN Yan LI Libo YIN Chengming REN Ying HE Shaokai(Yunnan TBH Biotech ＆ Natural Resources Exploitation Co., Ltd., Kunming 650300,Chin)
出处
《粮食加工》
2017年第5期40-44,共5页
Grain Processing
基金
国家科技创新基金(10C26215305142)
关键词
白芸豆
豆渣
淀粉
提取工艺
正交试验
white kidney bean
beandregs
starch
extraction process
orthogonal experiment
