CẢI THIỆN KHẢ NĂNG CHIẾT XUẤT TINH BỘT TỪ CỦ KHOAI LANG BẰNG ENZYME THƯƠNG MẠI

Abstract

The starch of sweet potato is in the roots. The root meat is the tissue containing starch, depending on the size and weight of the bulb, but between the layers of parenchyma cells, there
are sometimes different thick and thin layers of cells. The structure of parenchymal cells is
mainly cellulose, which is connected by the pectin substrate. The importance of this study is
the effect of endogenous and commercial enzymes (cystolase, pectinase, and cellulase) on
the breakdown of parenchymal cells leading to the release of starch granules in tuber flesh.
The experiments revealed that the inherent or endogenous enzyme had no substantial effect
on improving starch extraction. However, the addition of commercial enzyme was found to
increase the extraction of starch considerably even at lower levels of rasping. It was found
that cellulase enzyme at 0.2% (v/w) gave also more than 92.4% starch recovery.