萃取(化学)
淀粉
化学
响应面法
果胶酶
酶水解
直链淀粉
食品科学
纤维素酶
色谱法
木瓜蛋白酶
产量(工程)
水解
材料科学
生物化学
酶
冶金
作者
Jiaqi Wang,Tian Lan,Lei Y,Jiangtao Suo,Qinyu Zhao,Haoli Wang,Jing Lei,Xiangyu Sun,Tingting Ma
标识
DOI:10.1016/j.ultsonch.2021.105866
摘要
A new ultrasound-assisted enzymatic extraction (UAEE) method of starch from kiwifruit was established and optimized using response surface methodology (RSM). Under optimal conditions (the pectinase-to-cellulase-to-papain ratio = 1:2:1 g/kg, solid/liquid ratio = 1:6.68, extraction pH = 5.23, ultrasound power = 300 W, and extraction temperature = 52 °C), the kiwi starch (KS) yield was about 4.25%, and the starch content of KS was 873.23 mg/g. Compared to other extraction methods, UAEE can obtain KS with high yield and purity with a shorter extraction time and less solvent and enzyme. The extracted KS has a low gelatinization enthalpy (8.02 J/g) and a high peak viscosity (7933 cP), with obvious particle properties and low adhesion. In addition, KS is rich in polyphenols, has strong antioxidant activity, and has higher contents of amylose starch (30.74%) and resistant starch (60.18%). This study established a novel and highly efficient method for KS extraction and suggest several possible applications for KS in the food industry.
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