Improvement of Starch Extraction Efficiency From Potato with Cellulase Family
2016
Seo, D.H., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, M.S., Korea Food Research Institute, Seongnam, Republic of Korea | Choi, H.W., Korea Food Research Institute, Seongnam, Republic of Korea | Sung, J.M., Korea Food Research Institute, Seongnam, Republic of Korea | Choi, Y.S., Korea Food Research Institute, Seongnam, Republic of Korea | Park, C.S., Kyung Hee University, Seoul, Republic of Korea | Baik, M.Y., Kyung Hee University, Seoul, Republic of Korea | Kim, H.S., Andong National University, Andong, Republic of Korea
The objective of this study was to increase starch extraction efficiency from domestic potato by five kinds of foodgrade cellulases (mixture of β-glucanases, pectinase, cellulase, hemicelullase, and beta-glucosdiase). Cellulase-treated potato had a maximum of 40% higher starch extraction yield than non-enzyme treated potato. It turned out that the shape and structure of cellulose-treated and nonenzyme-treated potatoes were the same. The average particle size of cellulose-treated potato starch was smaller than non-enzyme treated potato. Interestingly, the small starch granular (less than 10 μm particle) was shown in extracted starch from cellulose-treated potato. Rapid viscosity analysis showed that starch from cellulase treated potato had lower pasting temperature than starch from nonenzyme-treated potato. The range of the gelatinization temperature (49-62oC) of starches from cellulose-treated potato was broader than that of starches from nonenzyme-treated potato. Therefore, the results of this study confirm that cellulase plays an important role in the extraction of starch from the potato and physicochemical characteristics of potato starch.
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