Enzymatic separation of food grade industrial starch from sweet potato (Ipomoea batatas (L) Lam)

被引：0

作者：

Balagopalan, C

Ray, RC

Sheriff, JT

机构：

来源：

TROPICAL TUBER CROPS: PROBLEMS, PROSPECTS AND FUTURE STRATEGIES | 1996年

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

One of the main constraints for the use of sweet potato in food-processing industries to produce value-added products is the poor recovery of starch. In this paper a novel method of starch separation involving maceration of the tissue and disintegration of root cell wall by enzymes is presented. Recovery of starch was 24 per cent in treated samples (Lactic acid + enzyme) compared to 16 per cent from control. Addition of organic acids helped to brighten the starch by removing dirt and accumulated latex.

引用

页码：471 / 474

页数：4

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