不同提取方法对苦荞淀粉理化特性的影响

摘要

The tartary buckwheat starch was extracted by three methods:water extraction,alkali extraction and baking soda extraction.The effects of different extraction methods on physical and chemical properties of tartary buckwheat starch,such as the morphology,amylose content,transparency,sedimentation characteristics,sol-ubility and the gelatinization characteristics were studied.The results showed that there were some differences in physical and chemical properties of tartary buckwheat starch extracted by three methods.The ratio of spherical particles in the buckwheat starch granules of water extraction was higher than that of the alkali extraction and baking soda extraction;the amylose content of the tartary buckwheat starch of water extraction was the highest, and there was a significant difference with behind two extraction methods.The transparency of tartary buckwheat starch of water extraction and alkali extraction was significantly higher than that of the baking soda method;the solubility of tartary buckwheat starch of water extraction was the highest at 90℃and it was 13.68 %.The gela-tinization characteristics of the tartary buckwheat starch were very different from the three extraction methods, and the peak viscosity of alkali extraction was higher,but the anti-aging ability was worse.The setback of the tartary buckwheat starch of water extraction was the lowest,the anti-aging ability was well,and stability of the hot paste was better and less affected starch quality. In summary, water extraction was the most appropriate method of extraction of tartary buckwheat starch.%采用水提法、碱提法、小苏打提取法3种方法提取苦荞籽粒淀粉,研究不同提取方法对苦荞淀粉颗粒形态、直链淀粉含量、透明度、凝沉特性、溶解度、糊化特性等理化特性的影响.结果表明,3种方法提取的苦荞淀粉理化性质有一定差异.水提法制得苦荞淀粉颗粒中球形颗粒比例较高;直链淀粉含量最高,且显著高于碱提法和小苏打法.水提法和碱提法制得苦荞淀粉透明度显著高于小苏打法;在90℃时,水提法制得苦荞淀粉溶解度最高,为13.68 %.3种提取方法制得苦荞淀粉糊化特性差异较大,碱提法峰值黏度最高,抗老化能力差,而水提法回生值最小,抗老化能力强、热糊稳定性好,且较少影响淀粉品质.综合比较发现,水提法是最适宜的苦荞淀粉提取方法.