食品科学

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正交试验优化醇碱法脱除魔芋葡甘露聚糖乙酰基工艺

张 伟,裴剑飞,李文浩,熊 森,郑 旻,张国权*   

  1. 西北农林科技大学食品科学与工程学院,陕西 杨凌 712100
  • 出版日期:2015-04-25 发布日期:2015-04-28
  • 通讯作者: 张国权

Orthogonal Test Design for Optimization of Konjac Glucomannan Deacetylation by Ethanol-Alkali Method

ZHANG Wei, PEI Jianfei, LI Wenhao, XIONG Sen, ZHENG Min, ZHANG Guoquan*   

  1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
  • Online:2015-04-25 Published:2015-04-28
  • Contact: ZHANG Guoquan

摘要:

为提高魔芋葡甘露聚糖在面食中的添加量,通过脱乙酰降低其吸水倍率。以魔芋葡甘露聚糖为材料,对影响其乙酰基脱除效果的乙醇体积分数、NaOH溶液浓度、反应温度、处理时间等条件进行了优化,采用红外光谱法分析并测定吸水倍率对其验证,结果表明:乙酰基脱除的适宜工艺条件为乙醇体积分数40%、NaOH溶液浓度0.12 mol/L、反应温度60 ℃、处理时间12 min,在此条件下乙酰基完全脱除,且吸水倍率为原样品的9.32%。醇碱法可有效脱除魔芋葡甘露聚糖乙酰基,降低吸水倍率,增大其在面粉中的添加比例,改善面粉粉质特性。

关键词: 魔芋葡甘露聚糖, 吸水倍率, 乙酰基, 粉质参数

Abstract:

This study aimed to reduce the water absorption rate of konjac glucomannan by removing its acetyl group in
order to promote its application in flour-based products. Factors influencing deacetylation efficiency, including ethanol
concentration, NaOH concentration, temperature and time, were investigated in this study. Meanwhile, the removal
efficiency of acetyl group was evaluated by Fourier transform infrared spectroscopy (FT-IR) analysis and water absorption
rate. The optimum reaction parameters for deacetylation were determined as 40%, 0.12 mol/L, 60 ℃ and 12 min for ethanol
concentration, NaOH concentration, reaction temperature and time, respectively. Under these conditions, the acetyl group
in konjac glucomannan was completely removed and water absorption rate of deacetyled konjac glucomannan decreased to
9.32% of that of the original sample. In summary, the acetyl group in konjac glucomannan could be effectively removed by
using ethanol-alkali method. Deacetylation could reduce the water absorption rate of konjac glucomannan and increase its
proportion in flour, thus improving flour farinograph quality.

Key words: konjac glucomannan, water absorption rate, acetyl group, farinograms

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