板栗淀粉的提取工艺优化及其性质分析

Optimization of Extraction Process for Chestnut Starches and Analysis of Their Properties

摘要:

该研究以提高板栗淀粉提取率为设计目标，筛选了三种提取方法并对提取参数进行响应面优化获得最佳提取工艺，进一步利用该工艺对不同品种板栗淀粉进行提取并对其性质进行了比较分析研究。结果表明，酶法（碱性蛋白酶）较表面活性剂法和碱法两种提取方法能更高效地提取板栗淀粉，且最佳提取工艺条件分别为酶解时间100 min，酶用量0.22%，酶解温度43 ℃，获得的最佳理论提取率和实际提取率分别为96.73%和96.61%，且淀粉纯度可高达99.28%。对三个品种板栗淀粉的性质进行比较结果表明，东岳早丰的溶解度（2.13%）最大，膨胀度（11.52%）最小而大峰的溶解度（0.67%）最小但是膨胀度（13.44%）最大。在相同的冻融次数下，大峰的冻融稳定性(67.33%)最差，而油榛和东岳早丰的稳定性一致(64.52%和64.23%)且较好。东岳早丰、大峰和油榛三种板栗淀粉的抗消化淀粉（RS）分别为60.88%、74.44%和60.70%，其中大峰抗消化淀粉含量最高。该研究可为板栗淀粉的高值化应用提供基础数据和理论依据。

Abstract:

This research aimed to improve the extraction rate of starch from chestnut. Three extraction methods were screened, and the extraction parameters were optimized by response surface methodology to obtain the optimal extraction process. Furthermore, starches from different chestnut varieties were extracted by the optimal process, and their properties were compared and analyzed. The results showed that the enzymatic method (alcalase) could extract chestnut starch more efficiently than the surfactant method and the alkali method. The optimal extraction conditions were as follows: enzymatic hydrolysis time, 100 min; enzyme dosage, 0.22%; enzymatic hydrolysis temperature, 43 ℃. The optimal theoretical extraction rate and actual extraction rate were 96.73% and 96.61%, respectively, and the purity of starch was 99.28%. The comparison of the properties of the starches from the three chestnut varieties showed that the starch of Dongyuezaofeng had the highest solubility (2.13%) and the lowest swelling degree (11.52%), whilst that of Dafeng had the lowest solubility (0.67%) but the highest swelling degree (13.44%). After the same freeze-thaw cycles, the freeze-thaw stability of Dafeng starch was the worst (67.33%), whilst Youzhen and Dongyuezaofeng starches had the same and better stability (64.52% and 64.23%). The resistant starch contents of Dongyuezaofeng, Dafeng, and Youzhen starches were 60.88%, 74.44% and 60.70%, respectively, among which Dafeng starch had the highest resistant starch content (74.44%). This research can provide basicy data and a theoretical basis for the high-value application of chestnut starch.