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KMID : 0380620190510040348
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 4 p.348 ~ p.355
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Extraction of starch from frozen potato whole-tissues using cellulase and its physicochemical properties
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Kim Jae-Hyun
Kim Hyun-Seok
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Abstract
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This study investigated the impact of cellulase treatment on the extraction yield of potato starch (PS), and compared the physicochemical properties of PS by conventional (CSE) and enzymatic (ESE) starch extraction. In ESE, the PS extraction yield was predominantly influenced by reaction temperature, time and their interaction, compared to the cellulase concentration. When potatoes were treated for 8 h at 40°C with 1.5% cellulase, the PS extraction yield was about 3.4-fold higher than that by CSE. Compared to CSE-PS, ESE-PS showed lower total starch contents and higher amylose contents, resulting in lower swelling factors and distorted pasting viscosity profiles accompanied by absence of peak and breakdown viscosities. However, ESE did not affect the gelatinization characteristics of PS. Overall results suggested that ESE can provide the highest yield of PS, and ESE-PS can be a potential starch source for extending the utilization of PS in food industries.
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KEYWORD
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potato, starch, cellulase, enzymatic extraction, physicochemical property
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