食品工业科技2017，Vol.38Issue(17)：152-155,4.DOI:10.13386/j.issn1002-0306.2017.17.029
马铃薯淀粉的提取与直链淀粉的制备
Extraction of potato starch and preparation of potato amylose
摘要
Abstract
In order to solve the problem of high cost of commercial starch,fresh potatoes produced in Mianyang were as experimental materials and the optimized method for extraction of potato starch was determined by orthogonal design.Taking the yield of fresh potato starch as reference index,optimum process screened was obtained when smashing time was 2 minutes,along with 3 hours of rest time and 3 times of washing.The average yield of potato starch was 13.5％ under the optimized condition.Then,based on the national standard method,the amylose of potato was extracted with the method of hot alkaline and purified through n-butanol and isoamyl alcohol recrystallization.Finally,its quality was evaluated.The result showed that the potato amylose preparating in laboratory could be used as a standard sample.关键词
马铃薯/直链淀粉/制备/品质Key words
potato/amylose/preparation/quality分类
轻工纺织引用本文复制引用
许亮,向珣朝,龚明,杨博文,游惠..马铃薯淀粉的提取与直链淀粉的制备[J].食品工业科技,2017,38(17):152-155,4.基金项目
西南科技大学重点科研平台专职科研创新团队建设基金项目(14tdgc07) （14tdgc07）
四川省教育厅重点项目(17ZA0412) （17ZA0412）
西南科技大学生命科学与工程学院本科创新基金项目(XKSC15-14). （XKSC15-14）
