超声波辅助制备冷水可溶性甘薯淀粉

以甘薯淀粉为原料,采用超声波辅助乙醇碱法制备颗粒状冷水可溶性甘薯淀粉,系统研究了淀粉乳浓度、乙醇浓度、碱用量、超声波功率和超声波时间对冷水可溶淀粉溶解度的影响。在单因素试验基础上,通过Box-Behnken响应面优化制备条件,得到最佳的反应条件为:淀粉乳质量浓度4.0 g/100 m L,乙醇体积分数81%,超声波功率为300 W,超声时间22 min。经验证,在最佳条件下,所制得的甘薯淀粉溶解度达到96.38%,回归模型预测值与实测值的相对误差1%。研究结果表明,超声波在制备冷水可溶性甘薯淀粉方面有一定的应用前景。

Ultrasound Assisted Preparation of Cold Water Soluble Sweet Potato Starch

With sweet potato starch as raw material, ethanol-alkali method was used to preparation cold water soluble sweet potato starch assisted by ultrasound. The effect of starch concentration, ethanol concentration, sodium hydroxide dosage, ultrasonic power and ultrasonic time on the solubility of the final product was investigated. Based on the results of single factor experiments, the preparation conditions were optimized with the Box-Behnken response surface method. The best preparation conditions were obtained as follows: starch concentration was 4.0 g/100 mL, ethanol concentration was 81%, ultrasonic power was 300 W, ultrasonic time was 22 min. The validated solubility of cold water soluble sweet potato starch was 96.38%, and the relative error between the estimating data of regressive model and actual data was less than 1% under the best extraction conditions. Study indicates that ultrasound has application prospects in preparation of cold water soluble sweet potato starch.