菱角中淀粉和蛋白的分离制备及性质研究

Study on the extraction of water caltrop starch and protein and their properties

摘要: 借助物理方法实现菱角淀粉和菱角蛋白的相对分离,并制备食品级菱角淀粉和菱角蛋白,实现菱角的综合利用,提高了菱角的附加值。通过工艺优化实验,确定菱角淀粉和蛋白分离的最优工艺为:粉碎时间20s,浸泡时间8h,离心分离时间30min。该条件下菱角淀粉的提取率为91.8%,菱角蛋白纯度为93.9%。然后初步研究了菱角淀粉的颗粒结晶特性和蛋白的分子量分布等基本性质,得出:菱角淀粉体积平均粒径为20.86μm,结晶度为36.47%,属于A型淀粉;菱角蛋白的分子量主要分布在17.5和37.2ku左右。

Abstract: In order to achieve the comprehensive utilization and improve the added value of water caltrop, in this study, caltrop starch and protein were separated mechanically to prepare food-grade water caltrop protein and starch. The optimal parameters were found to be:Grinding time was 20s, soaking time was 8h, centrifugal separation time was 30min. The water caltrop protein purity on this condition was 93.9%, while starch yield was 91.8%. The water caltrop starch belonged to type-a high crystalline starch with high diffraction intensity, and small particle size (20.86μm) . The water caltrop protein molecular weights were mainly distributed in the 17.5 and 37.2ku areas.