Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics.
Ultrason Sonochem
; 81: 105866, 2021 Dec.
Article
en En
| MEDLINE
| ID: mdl-34896805
ABSTRACT
A new ultrasound-assisted enzymatic extraction (UAEE) method of starch from kiwifruit was established and optimized using response surface methodology (RSM). Under optimal conditions (the pectinase-to-cellulase-to-papain ratio = 121 g/kg, solid/liquid ratio = 16.68, extraction pH = 5.23, ultrasound power = 300 W, and extraction temperature = 52 °C), the kiwi starch (KS) yield was about 4.25%, and the starch content of KS was 873.23 mg/g. Compared to other extraction methods, UAEE can obtain KS with high yield and purity with a shorter extraction time and less solvent and enzyme. The extracted KS has a low gelatinization enthalpy (8.02 J/g) and a high peak viscosity (7933 cP), with obvious particle properties and low adhesion. In addition, KS is rich in polyphenols, has strong antioxidant activity, and has higher contents of amylose starch (30.74%) and resistant starch (60.18%). This study established a novel and highly efficient method for KS extraction and suggest several possible applications for KS in the food industry.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Almidón
/
Ultrasonido
/
Frutas
Idioma:
En
Revista:
Ultrason Sonochem
Asunto de la revista:
DIAGNOSTICO POR IMAGEM
Año:
2021
Tipo del documento:
Article
País de afiliación:
China