玉米淀粉制备中挤压联用亚硫酸浸泡预处理工艺优化

何东; 付昱东; 段庆松; 王含; 王可心; 王依凡; 霍金杰; 肖志刚

doi:10.13386/j.issn1002-0306.2020110069

玉米淀粉制备中挤压联用亚硫酸浸泡预处理工艺优化

doi: 10.13386/j.issn1002-0306.2020110069

何东^1,,
付昱东¹,
段庆松²,
王含²,
王可心¹,
王依凡¹,
霍金杰¹,
肖志刚^{1, 2, ,}

1.
沈阳师范大学粮食学院，辽宁沈阳 110034
2.
沈阳农业大学食品学院，辽宁沈阳 110866

基金项目: 国家自然科学基金（32072139）；辽宁省农业攻关及产业化指导计划项目（2019JH8/10200020）

详细信息

作者简介:
何东（1993−），男，硕士研究生，研究方向：食品大分子生物制造与分析，E-mail：240351554@qq.com

通讯作者:
肖志刚（1972−），男，博士，教授，研究方向：食品大分子生物制造与分析，E-mail：zhigang_xiao@126.com

中图分类号: TS255.1
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- 被引次数: 0
出版历程
- 收稿日期: 2020-11-09
- 网络出版日期: 2021-06-05
- 刊出日期: 2021-07-07

Pretreatment of Corn Starch by Extrusion Combined with Soaking in Sulfite Acid

1.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
2.
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

摘要

摘要: 为解决传统玉米湿磨工艺浸泡时间长、淀粉提取率低的问题，展开了挤压技术对玉米淀粉提取预处理的可行性研究。以淀粉提取率和淀粉纯度为考察指标，分别研究挤压温度、挤压水分、螺杆转速、H₂SO₃浸泡时间对玉米淀粉提取率和淀粉纯度的影响。在单因素实验的基础上，采用四因素三水平的响应面分析法确定玉米淀粉提取工艺。结果表明，玉米淀粉提取的最佳工艺为：挤压温度40 ℃、挤压水分53%、螺杆转速194 r/min、H₂SO₃浸泡时间14 h。在此条件下玉米淀粉提取率达到了93.25%，相比传统湿磨工艺提高了1.79%，生产时间缩短34 h。通过红外光谱（FT-IR）分析发现，采用挤压预处理并未导致淀粉化学结构的改变；扫描电镜（SEM）图像表明挤压制备的淀粉颗粒表面出现轻微褶皱和凹陷，但颗粒形状依旧保持完整。故挤压技术应用于玉米淀粉的分离提取是有效可行的。
- 湿磨工艺 /
- 挤压技术 /
- 玉米淀粉 /
- 响应面法 /
- 提取率
Abstract: In order to solve the problems of long soaking time and low starch yield in traditional corn wet milling process, the feasibility of extrusion technology as pretreatment for corn to improve the starch extraction was carried out. The extraction rate and the purity of starch were studied by changing the extrusion temperature, extrusion moisture, screw speed, soaking time of H₂SO₃. After the single factor experiments, the response surface analysis (RSA) method which had four factors and three levels were used to determine the extraction technology of corn starch. The results showed that, the optimum process of corn starch extraction was that: The extrusion temperature was 40 ℃, extrusion moisture was 53%, the screw rotation speed was 194 r/min and the soaking time of H₂SO₃ was 14 h. The starch extraction rate reached to 93.25% in this method, which was 1.79% higher than that in traditional wet grinding process, and the production time was shortened by 34 h. Fourier transform infrared spectroscopy (FT-IR) showed that extruding pretreatment did not change the chemical structure of starch and the scanning electron microscope (SEM) images showed that, though slight wrinkles and depressions appeared on the surface of extruded starch granules, the shape of the particle remained intact. Therefore, it was confirmed that extrusion technology was effective to separate and extract the corn starch.
- wet-milling /
- extrusion technology /
- corn starch /
- response surface method /
- extraction rate

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图 1 挤压温度对玉米淀粉提取率和淀粉纯度的影响

Figure 1. Effects of extrusion temperature on extraction rate and purity of corn starch

注：对于同一指标，不同小写字母表示数据差异显著（P<0.05）；图2~图4同。

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图 2 挤压水分对玉米淀粉提取率和淀粉纯度的影响

Figure 2. Effects of extrusion moisture on extraction rate and purity of corn starch

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图 3 螺杆转速对玉米淀粉提取率和淀粉纯度的影响

Figure 3. Effects of extrusion speed on extraction rate and purity of corn starch

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图 4 H₂SO₃浸泡时间对玉米淀粉提取率和淀粉纯度的影响

Figure 4. Effects of H₂SO₃ soaking time on extraction rate and purity of corn starch

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图 5 挤压温度与螺杆转速对淀粉提取率的交互影响

Figure 5. Interaction of extrusion temperature and screw speed on starch extraction rate

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图 8 螺杆转速与浸泡时间对淀粉提取率的交互影响

Figure 8. Interaction of screw speed and soaking time on starch extraction rate

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图 6 挤压温度与浸泡时间对淀粉提取率的交互影响

Figure 6. Interaction of extrusion temperature and soaking time on starch extraction rate

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图 7 挤压水分与螺杆转速对淀粉提取率的交互影响

Figure 7. Interaction of extrusion moisture and screw speed on starch extraction rate

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图 9 两种不同工艺制备玉米淀粉的红外光谱图

Figure 9. Infrared spectra of corn starch prepared by two different processes

注：a-湿磨法制备玉米淀粉；b-挤压联用H₂SO₃制备玉米淀粉。

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图 10 玉米淀粉的扫描电镜图

Figure 10. Scanning electron microscope of corn starch

注：a、A湿磨法制备玉米淀粉（500×，3000×）；b、B挤压制备玉米淀粉（500×，3000×）。

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表 1 响应面设计自变量因素水平设计

Table 1. Response surface design independent variable factor level

水平	因素
水平	挤压温度（℃）	挤压水分（%）	螺杆转速（r/min）	浸泡时间（h）
−1	40	45	140	10
0	45	50	180	12
1	50	55	220	14

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表 2 响应面工艺优化及结果分析

Table 2. Process optimization and results of response surface methodology

实验号	A	B	C	D	玉米淀粉
实验号	挤压温度（℃）	挤压水分（%）	螺杆转速（r/min）	浸泡时间（h）	提取率（%）
1	45	55	220	12	92.27±0.09
2	50	45	180	12	91.64±0.12
3	45	45	140	12	91.92±0.12
4	40	50	180	10	90.94±0121
5	40	55	180	12	92.25±0.11
6	45	50	180	12	92.58±0.13
7	40	50	220	12	91.94±0.09
8	50	55	180	12	91.79±0.09
9	45	55	140	12	91.46±0.17
10	45	50	140	14	92.03±0.16
11	45	45	220	12	91.06±0.18
12	50	50	180	10	91.46±0.11
13	50	50	220	12	91.11±0.06
14	40	50	180	14	93.25±0.16
15	45	55	180	10	91.36±0.09
16	45	45	180	10	90.81±0.28
17	50	50	180	12	92.69±0.29
18	50	50	140	12	91.58±0.13
19	45	50	220	10	90.57±0.17
20	40	45	180	12	91.88±0.15
21	50	50	180	14	92.02±0.14
22	45	50	140	10	91.05±0.16
23	45	50	180	12	92.52±0.22
24	40	50	140	12	91.51±0.13
25	45	45	180	14	92.34±0.19
26	45	55	180	14	92.62±0.18
27	45	50	220	14	92.36±0.14
28	45	50	180	12	92.41±0.16
29	45	50	180	12	92.46±0.16

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表 3 回归方程的方差分析结果

Table 3. Results of variance analysis of regression equation

方差来源	平方和	自由度	均方	F值	P值	显著性
模型	11.83	14	0.84	80.68	<0.0001	**
A-挤压温度	0.39	1	0.39	37.47	<0.001	**
B-挤压水分	0.37	1	0.37	35.09	<0.001	**
C-螺杆转速	0.048	1	0.048	0.46	0.5094
D-浸泡时间	5.92	1	5.92	565.46	<0.001	**
AB	0.012	1	0.012	1.16	0.3006
AC	0.20	1	0.20	19.34	0.0006	**
AD	0.77	1	0.77	73.10	<0.0001	**
BC	0.70	1	0.070	66.57	<0.0001	**
BD	0.018	1	0.018	1.74	0.2083
CD	0.16	1	0.16	15.6	0.0014	**
A²	0.63	1	0.63	60.39	<0.0001	**
B²	0.62	1	0.62	58.95	<0.0001	**
C²	2.54	1	2.54	242.71	<0.0001	**
D²	0.95	1	0.95	90.50	<0.001	**
残差	0.15	14	0.010
失拟项	0.099	10	0.099	0.84	0.6298
净误差	0.047	4	0.012
总离差	11.98	28
注：表示影响显著，P<0.05；*表示影响极显著，P<0.01；R²=0.9461；R²_Adj=0.9755。

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表 4 传统湿磨工艺与挤压联用H₂SO₃工艺对比

Table 4. Basic components of corn starch prepared by different preparation technology

指标	传统湿磨法制备玉米淀粉	挤压联用H₂SO₃浸泡制备玉米淀粉
淀粉提取率（%）	91.46±0.25	93.25±0.16
淀粉含量（干基）（%）	94.37±0.37	95.15±0.46
H₂SO₃浸泡时间（h）	48	14

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