Ultrasound-assisted Extraction and Physicochemical Properties of Starch from Cyperus esculentus Tubers

Authors

  • 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

Keywords:

Starch, Cyperus esculentus, Ultrasound-assisted extraction, Physicochemical properties

Abstract

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.

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Published

2024-05-09

Issue

Section

Research Article or Brief Communication