Lathyrus Sativus Starch Separation And Its Physicochemical Properties

Abstracts: The Lathyrus Sativus, cultivated largely in Northwest China, is an importantsmall beans, with rich nutrients, however, its processing efficiency is relatively low. In thispaper, we took Lathyrus Sativus as raw materials, optimized extraction conditions ofLathyrus Sativus starch, and analyzed the physicochemical properties of starch. The Resultsare as follows:There is largely influence from solid-liquid ratio and pH to protein extraction of LathyrusSativus, and the optimum conditions of protein separation and extraction are: solid-liquidratio1:10, pH10.5, temperature55°C, and extraction rate of Lathyrus Sativus protein is64.88%. We Used Alkaline protease to hydrolyze the Lathyrus Sativus residue afterRemoving proteins, the influence degrees of Enzymatic hydrolysis conditions is followed bythe amount of alkaline protease, temperature, time, pH value, and the conditions of enzymedosage400U/g,60°C,120min, pH10.5achieved the best effect of enzymatic hydrolysis,the protein residue of proceeds Lathyrus Sativus starch is less than0.70%.The pasting temperature of Lathyrus Sativus starch was77.9℃; thermal stability and gelforming ability of the starch paste were high. Acidic or alkaline conditions could make thethermal stability of starch paste decline significantly, which made Lathyrus Sativus starch.The CMC, xanthan gum and monoglycerides could make gelatinization temperature ofLathyrus Sativus starch decrease, which made the gelatinization resistance with constanttemperature began from95℃, the gelatinization resistance with temperature began decrease,the gelatinization resistance with constant temperature began from50℃, and thegelatinization resistance with the finished constant temperature were significantly increased;gelatin and salt could make gelatinization temperature of Lathyrus Sativus starch increase,which made the gelatinization resistance with constant temperature began from95℃, thegelatinization resistance with temperature began decrease, the gelatinization resistance withconstant temperature began from50℃, and the gelatinization resistance with the finishedconstant temperature were significantly decreased; there was no significant effect on starchpasting properties of the Lathyrus Sativus from sodium dihydrogen phosphate, and sucrose...