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 (49-62oC) 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.

• 서동호(한국식품연구원) | Dong-Ho Seo Corresponding author
• 김미선(한국식품연구원) | Mi-Seon Kim
• 최현욱(한국식품연구원) | Hyun-Wook Choi
• 성정민(한국식품연구원) | Jung-Min Sung
• 최윤상(한국식품연구원) | Yun-Sang Choi
• 박천석(경희대학교 식품생명공학과) | Cheon-Seok Park
• 백무열(경희대학교 식품생명공학과) | Moo-Yeol Baik
• 김현석(국립안동대학교 식품생명공학과) | Hyun-Seok Kim