Effects of four extraction methods on the quality of arrowhead starch

Authors

JI Derong, College of Culinary and Food Science Engineering , Sichuan Tourism University , Chengdu , Sichuan 610100 , China
ZHOU Tingting, College of Food Science , Sichuan Agricultural University , Ya'an, Sichuan 625000 , China
WU Shan, College of Culinary and Food Science Engineering , Sichuan Tourism University , Chengdu , Sichuan 610100 , China
DUAN Lili, College of Culinary and Food Science Engineering , Sichuan Tourism University , Chengdu , Sichuan 610100 , China
WANG Ruyu, College of Culinary and Food Science Engineering , Sichuan Tourism University , Chengdu , Sichuan 610100 , China
QIAO Mingfeng, College of Culinary and Food Science Engineering , Sichuan Tourism University , Chengdu , Sichuan 610100 , ChinaFollow

Corresponding Author(s)

乔明锋（1985—），男，四川旅游学院研究员，博士。E-mail：84564650@qq.com

Abstract

［Objective］ To compare the effects of four extraction methods (ancient method,wet method,alkaline method,and cellulase method ) on the yield and physicochemical quality of arrowhead starch.［Methods］ With fresh arrowhead taken as raw material,arrowhead starch is extracted by the four methods mentioned above.Then,the physicochemical properties of the starch are analyzed and compared.［Results］］ The yield of starch extracted by the wet method is the highest (9.17%),with the best freeze -thaw stability.The content of amylose is the highest in the starch extracted by the cellulase method (70.13%).However,for the starch extracted in this method,the granularity is relatively large and the surface is not smooth enough.The starch extracted by the alkaline method exhibited the highest transparency (10.85%) and particle integrity,but the yield is slightly lower than that of the wet method.The infrared results show no significant change in the functional groups of the starch prepared by the four methods.At 1 047 cm-1/1 022 cm-1,compared with the starch extracted by the ancient method,the peak strength ratio of the starch prepared by the wet method is increased with an increase in structural order while the peak strength ratio of the starch extracted by the alkali method and the cellulase method decreases with a reduced structural order.X-ray diffraction (XRD ) characterization results show that the starch prepared by different methods have obvious absorption peaks at 15.08º,17.11º,17.90º,and 3.14º,which belong to a typical A -type structure.It is indicated that the crystal form of starch did not change in different preparation methods.［Conclusion］ The wet extraction is suitable for arrowhead products that require high yield and good freeze -thaw stability,while the alkaline extraction is suitable for arrowhead products that require high transparency.

Publication Date

6-2-2025

First Page

179

Last Page

186

DOI

10.13652/j.spjx.1003.5788.2024.80710

Recommended Citation

Derong, JI; Tingting, ZHOU; Shan, WU; Lili, DUAN; Ruyu, WANG; and Mingfeng, QIAO (2025) "Effects of four extraction methods on the quality of arrowhead starch," Food and Machinery: Vol. 41: Iss. 4, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2024.80710
Available at: https://www.ifoodmm.cn/journal/vol41/iss4/22

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