Ultrasound-assisted Extraction and Physicochemical Properties of Starch from Cyperus esculentus Tubers
Fanhao Meng,
Shuangqi Tian,
Ya’nan Wang,
Jing Lu,
Zehua Liu,
Yongwu Niu
Affiliations
Fanhao Meng
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
Shuangqi Tian
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China; Food Laboratory of Zhongyuan, Luohe, 462300, China
Ya’nan Wang
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
Jing Lu
Department of Molecular Sciences, Swedish University of Agricultural Sciences, PO Box 7015, SE-75007 Uppsala, Sweden
Zehua Liu
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China; Food Laboratory of Zhongyuan, Luohe, 462300, China
Yongwu Niu
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China; Food Laboratory of Zhongyuan, Luohe, 462300, China
The purpose of this study was to use ultrasound-based extraction to prepare starch from the tubers of Cyperus esculentus. Ultrasonic treatment of Cyperus esculentus powder with a medium of alkaline-treated water can effectively improve the starch extraction efficiency. Box-Behnken design was used to optimize the extraction process, and the results showed that the optimal parameters were ultrasound time of 30 minutes, pH value of 9.0, ultrasound temperature of 40 °C, and solid-liquid ratio of 10:1. The extraction percentage under these conditions was 90.1%. The physicochemical properties of C. esculentus starch were compared with those of cassava, potato, and corn starch. The particle size of C. esculentus starch was approximately 2 to 15 μm. The gelatinization temperature was 70.5 °C, and the peak viscosity was similar to cassava but with better thermal stability. Like other tuber starches, C. esculentus starch had higher swelling power and solubility at 85 °C.
