摘要
采用水浸提、超声辅助水浸提、NaOH浸提、超声辅助NaOH浸提、Na2SO3浸提、超声辅助Na2SO3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317～1 561 mPa·s;谷值黏度118～1 265 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Na2SO3处理时,不会改变NaOH和Na2SO3对淀粉的影响.
Abstract
The methods of water soaking,water soaking-ultrasonic,sodium hydroxide soaking,sodium hydrox-ide soaking-ultrasonic,sodium sulfite soaking and sodium sulfite soaking-ultrasonic were used to extract the high-land 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 317-1 561 mPa·s;trough viscosity 118-1 265 mPa·s),disintegra-tion 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 Na2SO3 treatment on the starch was not changed when NaOH and Na2SO3 were treated with ultrasound.
基金项目
河南省科技攻关项目(212102110314)
信阳农林学院高水平科研孵化器建设基金项目(FCL202110)
河南省青年科学基金项目(212300410228)
河南省高等学校青年骨干教师培养计划项目(2019GGJS264)
2022信阳农林学院科技创新团队项目(XNKJTD-001)
维普
万方数据