摘要
采用青海高原藜麦作为原料,碱性蛋白酶作为酶解剂,研究藜麦淀粉的提取工艺。在单因素试验的基础上,以藜麦淀粉提取率作为评价指标,利用响应面法优化提取藜麦淀粉的工艺条件。结果表明:最佳工艺条件为酶添加量为0.598%,pH值为9.09,酶解时间为122 min,酶解温度为40.60℃,在此条件下藜麦淀粉提取率的预测值为89.26%。以最佳工艺条件对藜麦淀粉进行提取,验证试验中藜麦淀粉的提取率为(89.09±0.15)%,蛋白质残留率为(1.02±0.46)%。藜麦淀粉提取率的预测值与实测值的相对误差为0.19%,与所建立的模型预测值接近,表明此模型优化藜麦淀粉提取工艺具有可行性与科学性。
Using Qinghai plateau Chenopodium quinoa as raw material and alkaline protease as enzymatic agent to study the extraction process of Chenopodium quinoa starch.On the basis of single factor experiment,the extraction rate of Chenopodium quinoa starch was used as the evaluation index,and the response surface method was used to optimize the process conditions for extracting Chenopodium quinoa starch.The results indicated that the optimal conditions were enzyme dose added at 0.598%,under the condition of pH 9.09,hydrolysis for 122 min and enzymatic hydrolysis temperature at 40.60℃.Under this condition,the predicted extraction rate of Chenopodium quinoa starch was 89.26%.Extraction of Chenopodium quinoa starch was under optimal processing conditions.The starch extraction rate was(89.09±0.15)%,and the protein residual rate was (1.02±0.46) %. The relative error between the predicted value and the measured value was 0.19 %, which was close to the predicted value of the established model. It indicated that this model was feasible and scientific to optimize the extraction technology of Chenopodium quinoa starch.
作者
孔露
孔茂竹
余佳熹
吕远平
KONG Lu;KONG Mao-zhu;YU Jia-xi;LU Yuan-ping(College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第2期100-106,共7页
Food Research and Development
关键词
藜麦
淀粉
提取
碱性蛋白酶
响应面法
Chenopodium quinoa
starch
extraction
alkaline protease
response surface methodology
