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响应面优化茶叶籽淀粉提取工艺及其性质研究.docx

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响应面优化茶叶籽淀粉提取工艺及其性质研究 Abstract:Thepurposeofthisstudyistooptimizetheextractionprocessofteaseedstarchusingresponsesurfacemethodology(RSM)andtoinvestigateitsproperties.Theresultssuggestthattheoptimizedconditionsfortheextractionofteaseedstarchare:extractiontemperatureof70℃,extractiontimeof60min,andratioofwatertoteaseedof20:1.Theyieldofteaseedstarchundertheoptimalconditionswas11.75%.Theextractedteaseedstarchhadgoodsolubility,swellingpower,thermalstability,andpasteviscosity. Introduction: Teaseedisthemainby-productoftheteaindustry.Ithasdrawnattentioninrecentyearsasapotentialsourceofstarch.Teaseedstarchhasexcellentproperties,suchaslowgelatinizationtemperature,highviscosity,andhighstability.Itcanbeusedasasubstituteforcornstarchorpotatostarchinsomeapplications.However,thelowyieldanddifficultextractionprocessofteaseedstarchhinderitswidespreadutilization.ThisstudyaimstooptimizetheextractionprocessofteaseedstarchusingRSMandtoevaluateitsproperties. MaterialsandMethods: Materials:TeaseedswerecollectedfromateaprocessingfactoryinChina. Methods: 1.Teaseedstarchextraction:Theteaseedswerecleanedanddriedat50℃for24h,andthengroundintofinepowder.Thepowder(10g)wasmixedwithdistilledwater(200ml)andheatedatdifferenttemperatures(50-90℃)fordifferentdurations(30-120min).Theratioofwatertoteaseedwasvariedfrom10:1to30:1.Afterextraction,thesuspensionwasfiltered,andtheprecipitatewaswashedwithdistilledwateranddriedat50℃for24h.Theyieldofteaseedstarchwascalculated. 2.Characterizationofteaseedstarch:Thesolubility,swellingpower,pasteviscosity,andthermalstabilityofteaseedstarchweremeasuredusingstandardmethods. 3.Dataanalysis:RSMwasusedtooptimizetheextractionofteaseedstarch.ABox-Behnkendesignwasemployed,andtheexperimentaldatawerefittedtoaquadraticmodel.Theindependentvariableswereextractiontemperature,extractiontime,andtheratioofwatertoteaseed.Thedependentvariablewastheyieldofteaseedstarch. ResultsandDiscussion: Theresponsesurfaceplotshowedthattheyieldofteaseedstarchwasinfluencedbyallthreefactors,andtheintera