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当前位置: 首页 > 文章 > 正交试验优化醇碱法脱除魔芋葡甘露聚糖乙酰基工艺 食品科学 2015,36 (8) 103-108
Position: Home > Articles > Orthogonal Test Design for Optimization of Konjac Glucomannan Deacetylation by Ethanol-Alkali Method FOOD SCIENCE 2015,36 (8) 103-108

正交试验优化醇碱法脱除魔芋葡甘露聚糖乙酰基工艺

作  者：
张伟;裴剑飞;李文浩;熊森;郑旻;张国权
单  位：
西北农林科技大学食品科学与工程学院
关键词：
魔芋葡甘露聚糖;吸水倍率;乙酰基;粉质参数
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、Na OH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%、Na OH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。
译  名：
Orthogonal Test Design for Optimization of Konjac Glucomannan Deacetylation by Ethanol-Alkali Method
作  者：
ZHANG Wei;PEI Jianfei;LI Wenhao;XIONG Sen;ZHENG Min;ZHANG Guoquan;College of Food Science and Engineering, Northwest A&F University;
关键词：
konjac glucomannan;;water absorption rate;;acetyl group;;farinograms
摘  要：
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, Na OH 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, Na OH 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.

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