Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties
In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its p...
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| Autor*in: |
Chenglong LÜ [verfasserIn] Chunyang ZHU [verfasserIn] Dong WANG [verfasserIn] Ziyan DONG [verfasserIn] Zihui XIA [verfasserIn] Shitong ZHAO [verfasserIn] Jinxiao ZUO [verfasserIn] Shuangqi TIAN [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Chinesisch |
| Erschienen: |
2022 |
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In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 43(2022), 18, Seite 192-199 |
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| Übergeordnetes Werk: |
volume:43 ; year:2022 ; number:18 ; pages:192-199 |
| Links: |
|---|
| DOI / URN: |
10.13386/j.issn1002-0306.2021110302 |
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| Katalog-ID: |
DOAJ086110322 |
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| 520 | |a In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. | ||
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10.13386/j.issn1002-0306.2021110302 doi (DE-627)DOAJ086110322 (DE-599)DOAJ731711c511394b7a9b775e4ce5ce62fa DE-627 ger DE-627 rakwb chi TP368-456 Chenglong LÜ verfasserin aut Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. ultrasonic assisting cyperus esculentus l. starch extraction physicochemical properties Food processing and manufacture Chunyang ZHU verfasserin aut Dong WANG verfasserin aut Ziyan DONG verfasserin aut Zihui XIA verfasserin aut Shitong ZHAO verfasserin aut Jinxiao ZUO verfasserin aut Shuangqi TIAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 18, Seite 192-199 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:18 pages:192-199 https://doi.org/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/article/731711c511394b7a9b775e4ce5ce62fa kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 18 192-199 |
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10.13386/j.issn1002-0306.2021110302 doi (DE-627)DOAJ086110322 (DE-599)DOAJ731711c511394b7a9b775e4ce5ce62fa DE-627 ger DE-627 rakwb chi TP368-456 Chenglong LÜ verfasserin aut Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. ultrasonic assisting cyperus esculentus l. starch extraction physicochemical properties Food processing and manufacture Chunyang ZHU verfasserin aut Dong WANG verfasserin aut Ziyan DONG verfasserin aut Zihui XIA verfasserin aut Shitong ZHAO verfasserin aut Jinxiao ZUO verfasserin aut Shuangqi TIAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 18, Seite 192-199 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:18 pages:192-199 https://doi.org/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/article/731711c511394b7a9b775e4ce5ce62fa kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 18 192-199 |
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10.13386/j.issn1002-0306.2021110302 doi (DE-627)DOAJ086110322 (DE-599)DOAJ731711c511394b7a9b775e4ce5ce62fa DE-627 ger DE-627 rakwb chi TP368-456 Chenglong LÜ verfasserin aut Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. ultrasonic assisting cyperus esculentus l. starch extraction physicochemical properties Food processing and manufacture Chunyang ZHU verfasserin aut Dong WANG verfasserin aut Ziyan DONG verfasserin aut Zihui XIA verfasserin aut Shitong ZHAO verfasserin aut Jinxiao ZUO verfasserin aut Shuangqi TIAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 18, Seite 192-199 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:18 pages:192-199 https://doi.org/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/article/731711c511394b7a9b775e4ce5ce62fa kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 18 192-199 |
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10.13386/j.issn1002-0306.2021110302 doi (DE-627)DOAJ086110322 (DE-599)DOAJ731711c511394b7a9b775e4ce5ce62fa DE-627 ger DE-627 rakwb chi TP368-456 Chenglong LÜ verfasserin aut Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. ultrasonic assisting cyperus esculentus l. starch extraction physicochemical properties Food processing and manufacture Chunyang ZHU verfasserin aut Dong WANG verfasserin aut Ziyan DONG verfasserin aut Zihui XIA verfasserin aut Shitong ZHAO verfasserin aut Jinxiao ZUO verfasserin aut Shuangqi TIAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 18, Seite 192-199 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:18 pages:192-199 https://doi.org/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/article/731711c511394b7a9b775e4ce5ce62fa kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 18 192-199 |
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10.13386/j.issn1002-0306.2021110302 doi (DE-627)DOAJ086110322 (DE-599)DOAJ731711c511394b7a9b775e4ce5ce62fa DE-627 ger DE-627 rakwb chi TP368-456 Chenglong LÜ verfasserin aut Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. ultrasonic assisting cyperus esculentus l. starch extraction physicochemical properties Food processing and manufacture Chunyang ZHU verfasserin aut Dong WANG verfasserin aut Ziyan DONG verfasserin aut Zihui XIA verfasserin aut Shitong ZHAO verfasserin aut Jinxiao ZUO verfasserin aut Shuangqi TIAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 18, Seite 192-199 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:18 pages:192-199 https://doi.org/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/article/731711c511394b7a9b775e4ce5ce62fa kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110302 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 18 192-199 |
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Starch and Its Physicochemical Properties</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. 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Chenglong LÜ misc TP368-456 misc ultrasonic assisting misc cyperus esculentus l. starch misc extraction misc physicochemical properties misc Food processing and manufacture Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties |
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TP368-456 Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties ultrasonic assisting cyperus esculentus l. starch extraction physicochemical properties |
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Optimization of Ultrasound Assisted Extraction Process of Cyperus esculentus L. Starch and Its Physicochemical Properties |
| abstract |
In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. |
| abstractGer |
In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. |
| abstract_unstemmed |
In order to obtain the optimum conditions of ultrasonic-assisted extraction of Cyperus esculentus L. starch and its physicochemical properties, this paper studied the optimum conditions of extraction of Cyperus esculentus L. starch by single factor and response surface experiments, and studied its physicochemical properties by scanning electron microscope analysis, Fourier transform infrared analysis, X-ray diffraction analysis and DSC analysis. The results showed that the optimum technological conditions were determined as temperature 30 ℃, time 50 min, liquid-solid ratio 15:1 mL/g and pH8. Under these conditions, the extraction rate of Cyperus esculentus L. starch was 92.22%±0.99%. By comparing the physicochemical properties of five kinds of starches, such as Cyperus esculentus L. starch and wheat starch, it was found that Cyperus esculentus L. starch granules had a smoother surface than other starches, and the particle size range was similar to tapioca starch, sweet potato starch and wheat starch, which was obviously smaller than potato starch, and the particle size range was 2~15 μm, which was in the middle and small level. The stretching degree of C-O and O-H of Cyperus esculentus L. starch was low, and the stretching vibration degree of C-H was low. The crystal form of Cyperus esculentus L. starch was similar to that of most cereal starches, and belonged to type A starch. In DSC experiment, the starting temperature and peak temperature of Cyperus esculentus L. starch were only lower than that of sweet potato starch, and the ending temperature was lower than that of sweet potato starch and corn starch. The results showed that the particle size of Cyperus esculentus L. starch was relatively small, which belonged to type A starch, and it was not easy to hydrolyze compared with type B starch, and its amylopectin structure was more. |
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