| 摘要: |
| [目的]为提高养麦淀粉制备过程中淀粉与蛋白质、黄酮类化合物的分离效果,实现对荞麦粉中主要营养和功能物质的高效分离与综合利用.[方法]采用乙醇同步提取黄酮与碱性蛋白酶水解蛋白相结合的荞麦淀粉分离工艺对荞麦淀粉进行分离,并与水提法的分离效果进行了比较.[结果]料液比、提取温度、乙醇体积分数、提取时间为影响荞麦黄酮提取量的主要因素,在乙醇体积分数为60%、料液比为1:20、提取温度为50℃、提取时间为3 h的条件下,荞麦黄酮提取量为0.951 mg/g,黄酮浓缩物中的黄酮和蛋白含量分别为46.99 mg/g和303.8 g/kg;水解温度、pH、加酶量和水解时间对荞麦淀粉中的残留蛋白含量均有极显著影响,碱性蛋白酶水解荞麦蛋白的适宜条件为:水解温度45 ℃、pH 11、碱性蛋白酶用量100 U/g、水解时间40 min,在此条件下蛋白的提取率为3.97%.[结论]乙醇同步提取黄酮与碱性蛋白酶水解蛋白相结合的荞麦淀粉分离工艺,可将荞麦粉分为淀粉、蛋白和黄酮浓缩物,所得荞麦淀粉的总淀粉含量达952.1 g/kg,纯度高. |
| 关键词: 荞麦 淀粉制备 黄酮分离 蛋白水解 制备工艺 |
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| 基金项目:陕西省科技攻关项目（2005K01 G3）；西北农林科技大学校重点科研项目（20030203085） |
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| Study on new preparation coniditions of buckwheat starch |
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| Abstract: |
| 【Objective】 The study was done in order to improve the separation efficiency of protein and flavonoids from starch during buckwheat starch preparation,and to get efficient separation and synthetic utilization of main nutritional and functional materials in buckwheat flour.【Method】 A starch separation process by cooperating alcoholic extraction of flavonoids with protein hydrolysis by alkaline protease was carried out in the paper.And its process efficiency was compared with the water extraction method.【Result】 The results showed that the main factors affecting flavonoids extraction were the ratio of material to solvent,time and temperature of extraction,and ethanol concentration.The extraction yield of buckwheat flavonoids was 0.951 mg/g under such conditions: the ethanol concentration was 60%,the ratio of material to solvent 1∶20,the temperature of extraction 50 ℃,and time of extraction 3 h.Meanwhile the flavonoids concentrate contained 46.99 mg/g flavonoids and 303.8 g/kg protein.It had significant influence on protein residues about hydrolysis temperature,pH value, enzyme dose,and hydrolysis time.The extraction ratio of protein was 3.97% under the optimism conditions of buckwheat protein hydrolysis with alkali protease: the hydrolysis temperature was 45 ℃,pH value 11,alkali protease dose 100 U/g,and hydrolysis time 40 min.【Conclusion】 The buckwheat starch separation process,combining alcoholic extraction of flavonoids with protein hydrolysis by alkaline protease,was able to separate the buckwheat flour into starch,protein and flavonoids concentrate.The buckwheat starch showed high purity by the new process,and its starch content reached 952.1 g/kg. |
| Key words: buckwheat starch separation flavonoids extraction protein hydrolysis preparation condition |
