Response Surface Optimization of Separation of A- and B-type Starch Granules

doi:10.7506/spkx1002-6630-201002008

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 32-36.doi: 10.7506/spkx1002-6630-201002008

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Response Surface Optimization of Separation of A- and B-type Starch Granules

TIAN Yi-hua，ZHANG Chuan-hui，JIANG Dong*，DAI Ting-bo，CAO Wei-xing

Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, High Technology Key Laboratory of
Information Agriculture of Jiangsu Province, Nanjing Agricultural University, Nanjing 210095, China

Received:2009-03-03 Online:2010-01-15 Published:2010-12-29
Contact: JIANG Dong*， E-mail:jiangd@njau.edu.cn

Abstract

Abstract:

In this study, flour of wheat cultivar Yangmai 158 was used as the raw material for investigating the optimal separation process of A- and B-type starch granules in it using response surface methodology. A series of D-optimal response surface design experiments was carried out, and the experimental data were fit by a mathematical regression model for the difference between maximum particle size of B-type starch granules and minimum particle size of A-type starch granules (Bmax－Amin) as a function of 4 independent variables (i.e. temperature, sedimentation time, wheat flour suspension volume and sedimentation number). Results revealed that a maximum Bmax－Amin value was obtained using the optimum sedimentation process of 9 replicate sedimentation for 12.84 mL of suspension volume at 21.3 ℃ for 0.96 h each time.

Key words: A- and B-type starch granules, response surface methodology

CLC Number:

TS234.2

TIAN Yi-hua，ZHANG Chuan-hui，JIANG Dong*，DAI Ting-bo，CAO Wei-xing. Response Surface Optimization of Separation of A- and B-type Starch Granules[J]. FOOD SCIENCE, 2010, 31(2): 32-36.

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Response Surface Optimization of Separation of A- and B-type Starch Granules

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