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A kind of extraction method of taro starch

A technology of taro starch and extraction method, which is applied in the field of food processing, can solve the problems of poor quality, low purity and low extraction rate, and achieve the effect of high safety and mild conditions

Active Publication Date: 2016-01-13
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for extracting taro starch, the purpose of which is to effectively improve the problems of low purity, low extraction rate and poor quality in traditional taro starch production methods to a certain extent, and to provide possibility for further application of taro starch

Method used

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  • A kind of extraction method of taro starch
  • A kind of extraction method of taro starch
  • A kind of extraction method of taro starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Single enzyme experiment - xylanase enzymatically hydrolyzes taro to extract starch, and the amount of xylanase added is 15g.

[0022] Get 1 kg of taro slices after cleaning and peeling, and 500 mL of phosphate buffer (the unit of w in the mass-volume ratio w / v of taro slices and phosphate buffer solution w / v in the present invention is g, and the unit of corresponding volume v is mL), put Homogenize in a plant tissue masher, use ultrasonic treatment (400W, 20min); add xylanase for enzymolysis; maintain temperature at 50°C; pH value 5.0; enzymolysis time 5h; inactivate enzyme, 3000r / min Centrifuge for 20 min for separation and purification, discard the supernatant, and dry in an oven.

[0023] It was determined that the extraction rate of starch was 72%, and the purity was 75%. The addition of xylanase degrades xylan and destroys the cell wall of taro tissue, which is beneficial to the dissolution of starch. But at this time, some starch granules are still combined wi...

Embodiment 2

[0025] Single enzyme experiment—neutral protease enzymatically hydrolyzes taro to extract starch, and the amount of neutral protease added is 15g.

[0026] Take 1kg of washed and peeled taro slices, 500mL of phosphate buffer, put them in a plant tissue masher for homogenization, and use ultrasonic treatment (400W, 20min); add neutral protease for enzymatic hydrolysis; maintain the temperature at 50°C; The pH value is 7.0; the enzymatic hydrolysis time is 5 hours; inactivate the enzyme, centrifuge at 3000r / min for 20 minutes to separate and purify, discard the supernatant, and dry in an oven.

[0027] It was determined that the extraction rate of starch was 73%, and the purity was 75%. When neutral protease was added alone, the cell wall structure was not destroyed, and the tightly arranged structure hindered the enzymatic hydrolysis of protease and starch cross-linked protein, and hindered the extraction of taro starch.

[0028] Therefore, the present invention considers adop...

Embodiment 3

[0030] Compounding experiment——simultaneously adding xylanase and neutral protease to hydrolyze taro to extract starch, the amount of xylanase added is 12g, and the amount of neutral protease added is 3g.

[0031] Take 1kg of washed and peeled taro slices, 500mL of phosphate buffer, put them in a plant tissue masher for homogenization, and use ultrasonic treatment (400W, 20min); at the same time, add xylanase and neutral protease for enzymatic hydrolysis; The temperature was maintained at 50°C; the pH value was 6.0; the enzymatic hydrolysis time was 5 hours; the enzyme was inactivated and centrifuged at 3000r / min for 20min for separation and purification, the supernatant was discarded and dried in an oven.

[0032] After determination, the starch extraction rate was 74%, and the purity was 75%.

[0033] The optimum pH range of xylanase is 4.5-6.5, and the optimum pH range of neutral protease is 6.5-7.5. The simultaneous enzyme addition method sets the pH at 6.0, which is not c...

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Abstract

The invention discloses an extraction method of taro starch. The method comprises an ultrasonic pre-treatment and a step-by-step enzymolysis process of a compound enzyme. The method specifically comprises the following steps: placing cleaned and peeled taro slices and phosphate buffer in a plant tissue bruiser to homogenate, and carrying out ultrasonic treatment; and then, adding xylanase, adding a neutral protease for enzymolysis, wherein xylanase can degrade xylan to damage the cell walls of taro tissues and reduce the viscosity of the reaction system, and the protease can separate the starch particles from proteins. The purity of the taro starch provided by the invention can reach up to over 80%, and the extraction ratio of starch is over 75%. The problems of low purity and extraction ratio and poor quality in conventional taro starch production methods can be solved to a certain extent, and the extraction method provides probability for further application of the taro starch.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a taro starch extraction method. Background technique [0002] The annual production of taro in the world is about 5.3×10 6 ~5.8×10 6 T, the domestic taro planting area is wide and relatively concentrated, which provides a guarantee for the deep processing of taro, and the market prospect is relatively broad. The starch content of taro is as high as 69.6% to 73.7%, the texture is fine, the performance is excellent, the use is wide, and it has great development value. [0003] The taro starch granules are small and wrapped in the protein network structure and mucopolysaccharides, resulting in the extraction of starch granules by breaking the wall, which affects the research on its performance and application. Conventional methods - water precipitation method, ammonia water precipitation method and NaOH precipitation method, not only the sedimentation time is long, it is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/00
Inventor 陈海华王雨生张滢滢王莹钰
Owner QINGDAO AGRI UNIV
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