A Study of Enzymatic Hydrolysis of Starch in Potato Pulp |
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| Authors: | Q. Liu |
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| Affiliation: | Author Liu is with the Food Research Program, Agriculture &Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9. Direct inquiries to author Liu (E-mail: ). |
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| Abstract: | ABSTRACT: Enzyme dosage of a-amylase and amyloglucosidase greatly affected starch hydrolysis in the potato pulp. However, the effect of amyloglucosidase was the most critical. Starch hydrolysis was also influenced by the powder size of pulp. An increase in pulp size and pulp concentration resulted in a lower degree of starch hydrolysis to glucose. Lower starch gelatinization enthalpy of potato pulp compared to that of dry matter and pure potato starch indicates that there was some interaction between starch, nonstarch polysaccharides, and proteins. |
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| Keywords: | potato pulp enzymatic hydrolysis starch a-amylase amyloglucosidase thermal properties |
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