Objective Optimization on the enzymatic extraction process of starch from turmeric was improved.
Method Using fresh turmeric as raw material, the best enzyme was screened among several proteases according to the starch extraction rate. A single-factor test was conducted to define the range of the time, digestion temperature, pH and the amount of neutral protease for extraction. Based on the single-factor test results, a 4-factor, 3-level Box-Behnken response surface optimization experiment was designed on 29 treatments with 3 replicates each to determine the optimal processing conditions.
Results The optimized process applied 0.13% added neutral protease in a solution at pH 6.83 held at 51.45 °C for 6.20 h to achieve 62.00% turmeric starch extraction. For practical application the conditions were modified to be pH 6.8, 52°C, and 6 h to obtain a turmeric extraction rate of 60.42%. The experimental results fitted well with the prediction model. The fitted model was in good agreement with the actual one.
Conclusion The enzymatic extraction of turmeric starch was optimized by response surface methodology in preparation for industrialized production.
DownLoad: