Department of Chemical Engineering, National Institute of Technology Karnataka, Mangalore, India.
Division of Food Technology, Mahidol University Kanchanaburi Campus, Saiyok, Kanchanaburi, Thailand.
Prep Biochem Biotechnol. 2021;51(2):105-111. doi: 10.1080/10826068.2020.1795672. Epub 2020 Jul 28.
Taro () starch is known to possess unique physical and functional properties such as low amylose content, A-crystalline form, small granules, higher swelling power, etc. Due to the presence of significant amount of calcium oxalate crystals, the food industry is reluctant to explore this unique and cheap starch source for various food applications. Traditional processes utilizing various physical and chemical methods to remove oxalate content of starch inevitably change its physical and functional properties. However, using oxalate oxidase can effectively remove oxalates without altering the unique properties of starch. Hence, an attempt was made to optimize oxalate oxidase assisted starch extraction process from taro flour using response surface methodology. A central composite design comprising 20 experimental trials with 10 cube points augmented with six axial points and four replicates at the center point was applied. A mathematical model was developed to show the effect of taro flour concentration, enzyme load and incubation time on the oxalate removal. Validity of the model was experimentally verified and found that 98.3% of total oxalates can be removed under optimal conditions. This is the first report of optimization of the production of starch from taro flour using microbial oxalate oxidase.
芋（）淀粉以其低直链淀粉含量、A-型结晶、小颗粒、高膨胀力等独特的物理和功能特性而闻名。由于含有大量的草酸钙晶体，食品工业不愿意探索这种独特且廉价的淀粉来源，以应用于各种食品。传统工艺利用各种物理和化学方法去除淀粉中的草酸盐含量，不可避免地会改变其物理和功能特性。然而，使用草酸氧化酶可以有效地去除草酸盐，而不会改变淀粉的独特性质。因此，本研究试图采用响应面法优化芋（）粉中草酸氧化酶辅助提取淀粉的工艺。采用中心组合设计，包括 20 个实验试验，其中 10 个立方点，6 个轴向点，中心点有 4 个重复。建立了数学模型，以显示芋（）粉浓度、酶负荷和孵育时间对草酸盐去除的影响。通过实验验证了模型的有效性，发现最佳条件下可去除 98.3%的总草酸盐。这是首次报道利用微生物草酸氧化酶优化芋（）粉中淀粉的生产。
