Optimization of enzymatic extraction technology condition of starch from jackfruit seed using response surface methodology

In order to obtain the maximum starch extraction,four main variables were studied based on the results of a single- factor tests including time,extraction temperature,ratio of liquid to solid and enzyme amount. A central composite design( CCD) was employed to optimize the combination of time,extraction temperature,ratio of liquid to solid and enzyme amount.This resulted in the optimal condition in regards of time,reaction temperature,ratio of solid to liquid and enzyme amount at 8 h,62 ℃,4∶ 1 m L / g,and 0.10%,respectively.Under the optimal condition,the starch extraction was 60.02%,which was in good agreement with the value of 61.83% predicted by the model. The established extraction technology conditions were stable for jackfruit seed starch and it could provide theory basis for industrialized production of jackfruit seed starch.