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