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1、糧油食品科技第21卷2013年第6期糧食加工芋頭粘多糖的去除工藝及芋頭淀粉特性的研究1211席亭亭,沈鏑,鞏敏,李慶典(1.青島農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院,山東青島266109;2.中國(guó)農(nóng)科院蔬菜花卉所,北京100081)摘要:對(duì)NaOH、HCl和H2SO4三種提取液的濃度、溫度和提取時(shí)間進(jìn)行選擇比較,并進(jìn)行正交試驗(yàn),研究對(duì)粘多糖去除效果的影響。結(jié)果表明:在NaOH濃度0.04mol/L、溫度60℃、時(shí)間2h條件下,粘多糖的去除效果好,淀粉提取率高。NaOH濃度對(duì)粘多糖的去除影響最大,溫度次之,時(shí)間較小。鮮芋平均含水量為79.07%,芋頭淀粉含量70
2、.92%,水分含量12.17%,透明度8.9%,沉降積4.3mL;溶解度隨溫度的增加而增加,75℃以后上升加快;膨脹度受溫度影響變化不大;糊化溫度為76~83℃,不容易糊化。關(guān)鍵詞:粘多糖;去除工藝;淀粉提取;淀粉特性中圖分類(lèi)號(hào):TS234文獻(xiàn)標(biāo)識(shí)號(hào):A文章編號(hào):1007-7561(2013)06-0011-04Thetechnologyofremovingmucopolysaccharidefromtaroanddeterminationofthepropertiesoftarostarch1211XITing-ting,SHENDi,GONGMi
3、n,LIQing-dian(1.CollegeofFoodScience&Engineering,QingdaoAgriculturalUniversity,ShandongQingdao266109;2.Instituteofvegetablesandflowers,ChineseAcademyofAgriculturalSciences,Beijing100081)Abstract:Theconcentration,temperatureandextractiontimeofNaOH,HclandH2SO4solutionwascom-pared
4、andtestedbyorthogonaltest.Theeffectofremovingmucopolysaccharidewasstudied.Theexperi-mentresultsshowedthattheoptimumconditionsweretheconcentrationofNaOHsolution0.04mol/L,ex-tractiontemperature60℃andextractiontime2h.Undertheoptimumconditionstheeffectofremovingmucopolysaccharidewa
5、sgoodandthestarchextractionratewashigh.TheconcentrationofNaOHsolutionhadthegreatestimpactontheextractionrate,followedbythetemperature,andtheextractiontimehadthesmallestinfluenceontheextractionrate.Theaveragemoisturecontentoffreshtarowas79.07%,thecon-tentoftarostarchwas70.92%,th
6、emoisturecontentwas12.1%,thetransparencewas8.9%,sedimenta-tionvolumewas4.3mL.Thesolubilityincreasedalongwiththetemperatureincreased,andquickenedwhentemperaturewashigherthan75℃.Theeffectoftemperatureonswellingdegreewasnotapparent.Itwasnoteasytobegelatinizedbecausethegelatinizati
7、ontemperatureoftarostarchwas76~83℃.Keywords:mucopolysaccharide;removalprocess;starchextraction;starchproperties芋(Colocasiaesciclenta(L.)Schott)為天南星科淀粉是大多數(shù)植物的主要儲(chǔ)備物,在種子、根和植物,芋頭即為芋的地下塊莖,俗稱(chēng)芋艿。芋頭主莖中最豐富,人類(lèi)70%~80%的熱量由淀粉提供。芋[1]產(chǎn)區(qū)在非洲、中國(guó)、日本、印度、菲律賓等地。芋頭中含有一類(lèi)既粘又滑的含氮粘多糖而將很小的淀頭含淀粉69.6%~73.7%
8、、蛋白質(zhì)1.75%~粉顆粒包圍,常規(guī)方法不易提取,影響其性能及應(yīng)用[2]2.30%、脂類(lèi)0.47%~0.68