Effects of Different Extraction Methods on Properties of Breadfruit Starch

In this paper,breadfruit starch was extracted by wet milling method,alkali method and neutral protease method.The results showed that the extraction rates of wet grinding method,alkali method and neutral protease method were 23.90%,66.25% and 66.05%,respectively,but there was no significant difference between alkali method and neutral protease method(P>0.05). Extraction damage of breadfruit starch was asalkali method(4.20%)>neutral protease method(2.28%)>wet milling method(1.92%).The residues of protein and fat in breadfruit starch extracted by wet grinding method were the highest,while the residues of alkali method and neutral protease method were not different.The solubility and swelling power of breadfruit starch extracted by different methods increased with the increase of temperature,the solubility and swelling power of breadfruit starch extracted by wet grinding method were the largest,and the difference between alkali method and neutral protease method was small.Through comprehensive evaluation,neutral protease was the best method to extract breadfruit starch.This study provides a new green extraction technology for breadfruit starch,so as to provide a theoretical basis for commercial production of breadfruit starch.