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2011•Science and Technology of Food IndustryRequires access

Study on extraction of tea seed starch

Weinong Zhang

Open publisher page 1 citations

Abstract

The extraction of starch from tea seed by water with ultrasonic technology was introduced. The results obtained by response surface methodology showed that the optimum extraction conditions of tea seed starch were as follows:raw material comminution degree of 60～80 meshes,ratio of liquid to solid 6.9∶1(mL/g) ,extraction temperature 48℃,extraction time 3.7h,mixed water pH 9,ultrasonic time 40min.Under such conditions,the extraction rate of starch was up to 81.93%,starch content of crude starch was 84.53%.

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What this paper is about

The extraction of starch from tea seed by water with ultrasonic technology was introduced. The results obtained by response surface methodology showed that the optimum extraction conditions of tea seed starch were as follows:raw material comminution degree of 60～80 meshes,ratio of liquid to solid 6.9∶1(mL/g) ,extraction temperature 48℃,extraction time 3.7h,mixed water pH 9,ultrasonic time 40min.Under such conditions,the extraction rate of starch was up to 81.93%,starch content of crude starch was 84.53%.

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Available abstract

The extraction of starch from tea seed by water with ultrasonic technology was introduced. The results obtained by response surface methodology showed that the optimum extraction conditions of tea seed starch were as follows:raw material comminution degree of 60～80 meshes,ratio of liquid to solid 6.9∶1(mL/g) ,extraction temperature 48℃,extraction time 3.7h,mixed water pH 9,ultrasonic time 40min.Under such conditions,the extraction rate of starch was up to 81.93%,starch content of crude starch was 84.53%.

Key concepts: Starch, Extraction (chemistry), Raw material, Comminution, Chemistry, Materials science, Chromatography, Food science

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