摘要
采用水磨法提取竹豆淀粉,研究浸泡时间,浸泡温度,亚硫酸钠浓度3个因素对提取效果的影响。在单因素试验的基础上,以淀粉提取率为响应值,进一步采用Box-Behnken试验设计来优化提取工艺,得最佳提取条件为浸泡时间4.3 h,浸泡温度45℃,亚硫酸钠浓度0.3%。在此工艺条件下制得竹豆淀粉的提取率为56.8%,与理论预测值相比,相对误差为2.53%;提取得到的竹豆淀粉的纯度为(88.60±3.04)%,蛋白质残留量为(0.32±0.08)%。
Using water grinding method extraction of bamboo bean starch, the effects of immersion time, soak-ing temperature, concentration of sodium sulfite on the extraction efficiency were studied, on the basis of single factor experiment, response value for starch extraction yield, the optimum extraction conditions optimized by box benhnken design were immersion time 4.3 h, Soaking temperature 45℃, concentration of sodium sulfite 0.3%. Under the technological conditions, the bamboo bean starch extraction rate reached to 56.8%, compared with the theoretical prediction, the relative error was 2.53%, bamboo bean starch purity of (88.60±3.04)%, the protein residues(0.32±0.08)%.
出处
《食品研究与开发》
CAS
北大核心
2017年第9期-,共6页
Food Research and Development
基金
国家高技术研究发展计划(863计划)项目(2013AA102203-03)
关键词
竹豆
淀粉
响应面
提取
bamboo bean
starch
response surface methodology
extraction
