Study On Starch Of Germinated Wheat

Wheat with high germination has the general characteristics of low flour yield, dark color flour, sticky and poor-tasted flour products, which bring great economic loss to food processing. In this study we mainly investegated the starch preparation from germinated wheat and improvement of its starch quality, so as to broaden its utilization, raise its added value and provide its oretical references for its appropriate utilization.In this experiment, different concentration (w/w) of NaOH solution, different solid to liquid ratio (w/v), different soaking time on the starch extraction process from germinated wheat are studied, germinated wheat as experimental material. The results show that residual protein content descends first and then ascends with the increase of the concentration(w/w) of NaOH solution and soaking time, and with the increase of solid to liquid ratio it tends to reduce!! HYPERLINK " h t tp://www.iciba.com/first/" Maltodextrin was prepared by germinated wheat with hydrochloric acid-ethanol hydrolytic "blank " first and t he n became stable method. Germinated wheat starch was hydrolyzed at80-82"C by different hydrochloric acid Accordin.g to single factor testresults select concentration (1%,2%,3%,4%,5%), different hydrolysate media(55%EtOH,’!! HYPERLINK3. factors NaOH solntion concentration(A)"http://www.iciba.com/85/"\t "_blank65%EtOH,75%EtOH,85%EtOH,95%EtOH), and ratio (B)., soaking time(C),The parameters of different hydrolyzirig time (1h,2h,3h,4h). Change of DE value during hydrolytic process was Starc extraction from germinated wheat determined in this experiment. process was optimized by orthogonal The results show that DE value increases, with acid concentration (1%-5%) and ethanol experiments L9(33).the results showed that the optimar extraction conditions concentration (55.%-95%) increasing and it, tends to be, stable when, the acid concentration, is5%, were NaOH solution concentration0.4%, the solid to liquid ratio1:6, ana soaking time in, and There are two.stages, in this,hvdrolvtic reaction from,1lh to4h, In the former stage the reaction unaer this condition tne starcn recovery can reach51.4%ana resiaual protem content is0.165%tends to be stable, in the later stage reducing sugar content increases significantly. Three levels were chosen to conduct response surface experiment to study the above three factors. Regression model equation gained by regression analysis with software SAS9.0is DE=5.2+3.0625*A+ 2.0125*B+0.95*C+0.3375*A (?) EMBED Equation.3(?)+0.675*A*B+0.1*A*C+1.1375*B(?) EMBED Equation.3(?)+0.8*B*C－0.7875*C(?) EMBED Equ ation.3(?)(R2=0.9878). It is showed that experimental results are very close to the predicted ones, and theregression equation can truly reflect the affect of selected factors on experimental results.Maltodextrin of predetermined DE value can be prepared under different reaction conditions asrequired.The preliminary study on maltodextrin properties has been conducted. Maltodextrin samplehas smaller particle diameter．The X-ray diffraction pattern of the maltodextrins retained thetypical A-type patern. Besides a maltodextrins appeared to have higher water holdingcapacity than native starch．There are differences among maltodextrins of various DE valuein freeze-thaw stability and gelatin capability, but no significant difference in specific volume.