Browse > Article
http://dx.doi.org/10.9721/KJFST.2019.51.4.348

Extraction of starch from frozen potato whole-tissues using cellulase and its physicochemical properties  

Kim, Jaehyun (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
Kim, Hyun-Seok (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.4, 2019 , pp. 348-355 More about this Journal
Abstract
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 $40^{\circ}C$ 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.
Keywords
potato; starch; cellulase; enzymatic extraction; physicochemical property;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 AACC. Approved methods of the AACC. 10th ed. Method 73-13. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
2 aTFIS. A 2018 survey on raw materials consumption of food industry. Available from: www.atfis.or.kr/article/M001040000/view.do?articleId=3152&page=&searchKey=&searchString=&searchCategory. Accessed May 28, 2019.
3 Cho HM, Park YE, Cho JH, Kim SY. Historical review of land race potatoes in Korea. J. Kor. Soc. Hort. Sci. 44: 838-845 (2003)
4 Choi HD, Lee HC, Kim SS, Kim YS, Lim HT, Ryu GH. Nutrient components and physicochemical properties of new domestic potato cultivars. Korean J. Food Sci. Technol. 40: 382-388 (2008)
5 Choi JM, Park CS, Baik MY, Kim HS, Seo DH. Extraction of starch from domestic potato sludge by food-grade hemicellulase and its physicochemical properties. Food Eng. Prog. 21: 280-285 (2017)   DOI
6 Chrastil J. Improved colorimetric determination of amylose in starches or flours. Carbohydr. Res. 159: 154-158 (1987)   DOI
7 Christensen DH, Madsen MH. Changes in potato starch quality during growth. Potato Res. 39: 43-50 (1996)   DOI
8 Chun IJ, Kim HS. Influence of starch characteristics on the pasting properties of potato flours prepared from yellow-fleshed potatoes. Food Eng. Prog. 18: 398-405 (2014)   DOI
9 Chen Q, Bi J, Zhou Y, Liu X, Wu X, Chen R. Multi-objective optimization of spray drying of jujube (Zizyphus jujuba Miller) powder using response surface methodology. Food Bioprocess Tech. 7: 1807-1818 (2014)   DOI
10 Chung IM, Kim JK, Jin YI, Oh YT, Prabakaran M, Youn KJ, Kim SH. Discriminative study of a potato (Solanum tuberosum L.) cultivation region by measuring the stable isotope ratios of bioelements. Food Chem. 212: 48-57 (2016)   DOI
11 Djabali D, Belhaneche N, Nadjemi B, Dulong V, Picton L. Relationship between potato starch isolation methods and kinetic parameters of hydrolysis by free and immobilised ${\alpha}$-amylase on alginate (from Laminaria digitata algae). J. Food Compos. Anal. 22: 563-570 (2009)   DOI
12 Kaur A, Singh N, Ezekiel R, Sodhi NS. Properties of starches separated from potatoes stored under different conditions. Food Chem. 114: 1396-1404 (2009)   DOI
13 Kim HS. Physicochemical properties of sweet potato starch reclaimed from sweet potato processing sludge. Korean J. Food Sci. Technol. 45: 747-753 (2013)   DOI
14 Kim HS, Patel B, BeMiller JN. Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions. Carbohydr. Polym. 98: 1438-1448 (2013)   DOI
15 KOSIS. The reason using the imported products. Available from: http://kosis.kr/statHtml/statHtml.do?orgId=114&tblId=DT_114_2015_S0007&vw_cd=MT_ZTITLE&list_id=G1_1112&seqNo=&lang_mode=ko&language=kor&obj_var_id=&itm_id=&conn_path=MT_ZTITLE. Accessed May 30, 2019b.
16 MAFRA. Food self-sufficiency. Available from: https://www.mafra.go.kr/bbs/mafra/131/234656/download.do. Accessed May 28, 2019.
17 MFDS. 2018 year book of imported food ispection. Ministry of Food and Drug Safety, Cheongju, Chungcheongbuk, Korea (2018)
18 KOSIS. Agricultural production (potato, sweet potato) (OECD). Available from: http://kosis.kr/statHtml/statHtml.do?orgId=101&tblId=DT_2KAA406_OECD&vw_cd=MT_RTITLE&list_id=UTIT_OECD_D&seqNo=&lang_mode=ko&language=kor&obj_var_id=&itm_id=&conn_path=A4. Accessed May 28, 2019a.
19 Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR. Nutrient composition of domestic potato cultivars. J. East Asian Soc. Dietary Life 16: 740-746 (2006)
20 Liu Q, Weber E, Currie V, Yada R. Physicochemical properties of starches during potato growth. Carbohydr. Polym. 51: 213-221 (2003)   DOI
21 Seo DH, Kim MS, Choi HW, Sung JM, Choi YS, Park CS, Baik MY, Kim HS. Improvement of starch extraction efficiency from potato with cellulase family. Food Eng. Prog. 20: 78-83 (2016)   DOI
22 Shin EH, Baik MY, Kim HS. Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea. Food Sci. Biotechnol. 24: 955-963 (2015)   DOI
23 Tester RF, Morrison WR. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67: 551-557 (1990)