Ultrasound-assisted Extraction and Physicochemical Properties of Starch from Cyperus esculentus Tubers

被引：0
|
作者：
Meng, Fanhao [1 ,2 ]
Tian, Shuangqi [1 ,2 ,3 ]
Wang, Ya'nan [1 ,2 ]
Lu, Jing [4 ]
Liu, Zehua [1 ,2 ,3 ]
Niu, Yongwu [1 ,2 ,3 ]
机构：
[1] Henan Univ Technol, Natl Engn Res Ctr Wheat & Corn Further Proc, Zhengzhou 450001, Peoples R China
[2] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Peoples R China
[3] Food Lab Zhongyuan, Luohe 462300, Peoples R China
[4] Swedish Univ Agr Sci, Dept Mol Sci, POB 7015, SE-75007 Uppsala, Sweden
来源：
BIORESOURCES | 2024年 / 19卷 / 03期
关键词：
Starch; Cyperus esculentus; Ultrasound-assisted extraction; Physicochemical Properties; PASTING PROPERTIES; RETROGRADATION; GELATINIZATION; POTATO; AMYLOPECTIN; MAIZE; OIL; RVA;
D O I：
10.15376/biores.19.3.4264-4277
中图分类号：
TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];
学科分类号：
0805 ; 080502 ; 0822 ;
摘要：
The purpose of this study was to use ultrasound -based extraction to prepare starch from the tubers of Cyperus esculentus. Ultrasonic treatment of Cyperus esculentus powder with a medium of alkaline -treated water can effectively improve the starch extraction efficiency. BoxBehnken design was used to optimize the extraction process, and the results showed that the optimal parameters were ultrasound time of 30 minutes, pH value of 9.0, ultrasound temperature of 40 degrees C, and solid -liquid ratio of 10:1. The extraction percentage under these conditions was 90.1%. The physicochemical properties of C. esculentus starch were compared with those of cassava, potato, and corn starch. The particle size of C. esculentus starch was approximately 2 to 15 pm. The gelatinization temperature was 70.5 degrees C, and the peak viscosity was similar to cassava but with better thermal stability. Like other tuber starches, C. esculentus starch had higher swelling power and solubility at 85 degrees C.
引用
收藏
页码：4264 / 4277
页数：15
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