Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Extraction of Starch from Domestic Potato Sludge by Food-Grade Hemicellulase and its Physicochemical Properties

식품용 Hemicellulase 계열 효소를 이용한 국내산 감자 가공 부산물의 전분 추출 및 이화학적 특성

  • Choi, Jung-Min (Department of Food Science and Technology, Institute of Life Science & Resource, Kyung Hee University) ;
  • Park, Cheon-Seok (Department of Food Science and Technology, Institute of Life Science & Resource, Kyung Hee University) ;
  • Baik, Moo-Yeol (Department of Food Science and Technology, Institute of Life Science & Resource, Kyung Hee University) ;
  • Kim, Hyun-Seok (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Seo, Dong-Ho (Research Group of Gut Microbiome, Korea Food Research Institute)
  • 최정민 (경희대학교 식품생명공학과) ;
  • 박천석 (경희대학교 식품생명공학과) ;
  • 백무열 (경희대학교 식품생명공학과) ;
  • 김현석 (경기대학교 식품생물공학과) ;
  • 서동호 (한국식품연구원 장내미생물연구단)
  • Received : 2017.04.17
  • Accepted : 2017.07.10
  • Published : 2017.08.31
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Abstract

The objective of this study was to increase the efficiency of starch extraction from potato sludge by different concentration of food-grade hemicellulase. The potato sludge, which is a by-product of potato processing industry, was treated with food-grade hemicellulase. Starch extraction efficiency displayed no significant difference in hemicellulase concentration. The purities of potato starch increased from 83.40 to 95.91, 97.44, 95.58, and 97.79%, with treated 0.5, 0.75, 1.0, and 1.5% hemicellulase, respectively. The physicochemical properties of the starches, such as granule structure, particle size, pasting, and thermal transition, were not affected by the concentration of hemicellulase. These results indicate that food-grade hemicellulase treatment is an efficient method for starch extraction from potato sludge.

감자 가공부산물에 $Laminex^{(R)}$ BG2를 처리하여 유세포를 파괴 및 비전분성 다당체를 제거하여 전분을 추출한 결과 효소의 농도와 상관없이 총 전분 함량이 83%에서 96% 내외로 증가 한 것을 확인 할 수 있다. 효소 농도에 따른 감자 가공부산물 유래 전분의 물리화학적 특성을 확인한 결과, 입도크기는 $40.09{\pm}0.59{\mu}m$의 크기로 균일하게 나타났다. RVA를 측정한 결과 효소 농도 변화에 따라 조금씩 차이가 있으며 cellulase 농도가 1.5% 이상일 경우 물리화학적 특성에 영향을 미치는 것으로 보이며, 0.75% 이상의 효소를 투입 시, 효소액에 있는 불순물이 전분과 물의 결합을 방해하여 용융 온도(onset temperature)와 피크 온도(peak temperature)가 올라가는 것을 확인하였다. 하지만 SEM을 측정한 결과로는 효소 농도의 변화에 따라 감자전분의 물리화학적 특성간의 유의적 차이를 보기 힘들었다. 이를 통해 앞으로 감자 가공부산물에서 전분을 추출할 경우 감자 가공부산물의 건조중량 대비 0.5% (v/w)의 $Laminex^{(R)}$ BG2만 첨가하여도 물리화학적 특성 변화가 적으면서, 높은 감자 전분 추출 효율을 유지할 수 있다.

Keywords

Acknowledgement

Supported by : 농림축산식품부

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