Abstract:

In order to study the mechanism of potato pulp starch resistant to enzymatic degradation, the nature of starch
itself and the impact of other components on enzymatic degradation of starch were investigated. First, potato pulp starch
was extracted and its physicochemical properties were examined. The results showed that potato pulp starch itself had no
resistance to hydrolysis. Second, the impact of other components on the penetration and gelatinization of starch was studied.
As a result, the gelatinization of potato pulp starch was suppressed by other components. Then, the pectin and cellulose
were removed by pectinase and cellulose, respectively. These results showed that the starch could be hydrolyzed well after
removing pectin and cellulose, and the obstruction by pectin was stronger than by cellulose. The content of residual starch
in potato pulp was reduced from the original level of 20.63% to 5.67%, 15.70% and 1.28% after pectin, cellulose and both
components were removed, respectively.

Key words: potato pulp, starch, resistance to enzymatic hydrolysis, cellulose, pectin