Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

• DOI: 10.1016/j.ultsonch.2021.105866
• Publication Date: 2021-12-08T07:57:27Z
• Authors: Jiaqi Wang; Tian Lan; Yushan Lei; Jiangtao Suo; Qinyu Zhao; Haoli Wang; Jing Lei; Xiangyu Sun; Tingting Ma
• Keywords: Enzymatic Hydrolysis

A new ultrasound-assisted enzymatic extraction (UAEE) method of starch from kiwifruit was established and optimized using response surface methodology (RSM). Under optimal conditions (the pectinase-to-cellulase-to-papain ratio = 1:2:1 g/kg, solid/liquid 1:6.68, pH 5.23, ultrasound power 300 W, temperature 52 °C), the kiwi (KS) yield about 4.25%, content KS 873.23 mg/g. Compared to other methods, UAEE can obtain with high purity a shorter time less solvent enzyme. The extracted has low gelatinization enthalpy (8.02 J/g) peak viscosity (7933 cP), obvious particle properties adhesion. In addition, is rich in polyphenols, strong antioxidant activity, higher contents amylose (30.74%) resistant (60.18%). This study novel highly efficient for suggest several possible applications food industry.