| 卢绍闯,秦石秀,陈家丽,王嘉琪,李赤翎.龙爪粟淀粉的提取及理化特性研究[J].中国粮油学报,2020,35(5):65- |
| 龙爪粟淀粉的提取及理化特性研究 |
| Extraction and Physicochemical Properties of Finger Millet Starch |
| 投稿时间：2019-08-09 修订日期：2019-12-29 |
| DOI： |
| 中文关键词: 龙爪粟 淀粉 提取 响应面 理化性质 |
| 英文关键词:finger millet, starch, extraction, response surface, physicochemical properties |
| 基金项目:湖南省科技厅重点研发项目（2017NK2082） |
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| 中文摘要: |
| 以龙爪粟为原料，利用Box-Benhnken中心组合实验和响应面分析法，对龙爪粟淀粉的提取效果进行比较分析，并进一步通过X射线衍射仪(XRD)、扫描电子显微镜(SEM)和差示扫描量热仪(DSC)等对龙爪粟淀粉的结构和特性进行研究。结果表明：龙爪粟淀粉提取的最佳工艺参数为料液比1∶6，酶解温度51.55 ℃，酶解时间4.23 h，pH 9.99，此条件下龙爪粟淀粉提取率为76.41％。龙爪粟淀粉颗粒较玉米淀粉小，平均粒径为7.7 μm，属于C型淀粉晶型；其溶解度与膨胀度随温度的升高而增大，属于典型的二度膨胀淀粉；凝沉性及冻融稳定性较玉米淀粉差；龙爪粟淀粉的糊化起始温度及糊化焓变均显著高于玉米淀粉。 |
| 英文摘要: |
| With finger millet as the raw material, the extraction effect of finger millet starch was compared and analyzed by Box-Benhnken center combination test and response surface analysis method.The structure and properties of finger millet starch were further studied by X-ray diffraction (XRD), scanning electron microscopy (SEM) and differential scanning calorimetry (DSC).The results showed that the optimum technological parameters for extracting finger millet starch were as follows: the ratio of solid to liquid was 1:6, the enzymatic hydrolysis temperature was 51.55℃, the enzymatic hydrolysis time was 4.23 h, and the pH was 9.99. Under these conditions, the extraction rate of finger millet starch was 76.41%. Finger millet starch granules are smaller than corn starch, with an average particle size of 7.7μm, which belongs to C-type starch crystal form. Its solubility and swelling degree increase with the increase of temperature, which belongs to the typical secondary expanded starch, and the coagulation property and freeze-thaw stability are worse than corn starch. The initial gelatinization temperature and gelatinization enthalpy of finger millet starch were significantly higher than corn starch. |
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