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投稿时间：2024-09-30
投稿时间：2024-09-30
中文摘要: 为提高鹰嘴豆淀粉（chickpea starch，CS）的提取率，采用碱性蛋白酶法进行制备，以单因素试验结果为基础，通过响应面试验优化CS的提取工艺条件，考察不同因素（酶添加量、酶解pH值、酶解时间、酶解温度）对其提取率的影响。结果表明：CS的最优提取工艺条件为酶添加量0.10%、pH10.84、酶解时间90 min、酶解温度42.5 ℃。在最佳提取工艺条件下，鹰嘴豆淀粉提取率为96.86%，淀粉含量为（86.36±0.82）%，水分含量为（10.35±0.18）%，灰分含量为（0.42±0.01）%，蛋白质含量为（1.23±0.04）%。经过验证试验，鹰嘴豆淀粉的实际提取率与响应面模型预测值97.147%相差0.287%，在允许的误差范围之内，说明可以用此模型来分析预测鹰嘴豆淀粉提取率。
Abstract:To improve the extraction yield of chickpea starch （CS）， an alkaline protease method was employed. Based on single-factor experimental results， response surface methodology （RSM） was utilized to optimize the extraction process of CS. The effects of different factors （enzyme concentration， pH， hydrolysis time，and hydrolysis temperature） on the extraction yield were investigated. The results showed that the optimal extraction conditions were as follows： enzyme concentration of 0.10%， pH of 10.84， hydrolysis time of 90 min，and hydrolysis temperature of 42.5 ℃. Under these optimal conditions， the extraction yield of CS reached 96.86%， with a starch content of （86.36±0.82）%， moisture content of （10.35±0.18）%， ash content of （0.42±0.01）%， and protein content of （1.23±0.04）%. The validation test indicated that the actual extraction yield of CS differed by only 0.287% from the predicted value of 97.147% by the response surface model， which falls within the acceptable error range. This demonstrates the applicability of the model for analyzing and predicting the extraction yield of CS.
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