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KMID : 1024420160200010078
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Food Engineering Progress
2016 Volume.20 No. 1 p.78 ~ p.83
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Improvement of Starch Extraction Efficiency From Potato with Cellulase Family
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Seo Dong-Ho
Kim Mi-Seon
Choi Hyun-Wook
Sung Jung-Min
Choi Yun-Sang
Park Cheon-Seok
Baik Moo-Yeol
Kim Hyun-Seok
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Abstract
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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 β-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 (<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 (49-62°C) 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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KEYWORD
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Potato, starch, cellulase, parenchyma cell, starch characteristics
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