FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (6): 24-29.doi: 10.7506/spkx1002-6630-201406005

Previous Articles     Next Articles

Optimization of Enzymatic Extraction Parameters for Taro Starch

JIANG Shao-tong, YIN Jia-yi, WANG Hua-lin, JIANG Su-wei, ZHENG Juan   

  1. Key Laboratory for Agriculture Processing Product of Anhui Province, Institute of Agricultural Products Processing Technology,
    Hefei University of Technology, Hefei 230009, China
  • Received:2013-08-04 Revised:2014-03-10 Online:2014-03-25 Published:2014-04-04
  • Contact: Shao-Tong JIANG E-mail:jiangshaotong@163.com

Abstract:

Taro starch is wrapped around taro protein, thus leading to low extraction yield of taro starch. In the present
study, the extraction of taro starch was investigated by using alkaline protease to hydrolyze taro protein. Based on single
factor experiments, various process parameters were optimized by response surface methodology. The results revealed that
the optimum hydrolysis parameters for enzymatic extraction of taro starch were determined as pH 10, 41 ℃, 137 min and
an enzyme dose of 0.9%. The experimentally observed maximum yield of taro starch under these conditions was 88.92%.
Physicochemical analyses showed that the taro starch obtained exhibited a protein content of 0.08%, a whiteness of 94.45%
and an average particle size of 1.23 μm. Scanning electron microscopy observation indicated that the extraction process did
not damage starch granules.

Key words: taro, starch, alkaline protease, extraction, response surface methodology

CLC Number: