生物加工过程2016，Vol.14Issue(4)：55-58,4.DOI:10.3969/j.issn.1672-3678.2016.04.011
莲子淀粉不同提取方法的比较及性质研究
Extraction and characterization of lotus starch
摘要
Abstract
We studied starch yield, protein content, damaged starch content, starch paste properties of lotus starch. Effects of applying alkaline and neutral protease⁃ultrasound co⁃extracting on properties of lotus starch were evaluated. Result show that: the amylase content of lotus starch reached 43%. The starch yield was 83. 1%, residual protein content was 0. 806% and 2. 28% damaged starch content by the process of neutral protease treatment combined with ultrasound reaction 15 min. Overall, the process of neutral protease combined with high-intensity ultrasound was of better effects with higher starch yield, purer starch, less damaged starch and having a more stable quality of starch paste, making it closer to its original starch.关键词
莲子淀粉/提取/性质/品质Key words
lotus starch/isolation methods/properties/quality分类
轻工业引用本文复制引用
彭玉娇,胡兰兰,姚成..莲子淀粉不同提取方法的比较及性质研究[J].生物加工过程,2016,14(4):55-58,4.基金项目
江苏省大学生创业创新重点项目 （）
