Abstract

Taro (Colocasia esculenta) 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.

抽象的

芋头（Colocasia esculenta）已知淀粉具有独特的物理和功能特性，例如低直链淀粉含量，A晶形，小颗粒，更高的溶胀力等。由于存在大量草酸钙晶体，食品行业不愿探索这种独特而廉价的淀粉源可用于各种食品。利用各种物理和化学方法去除淀粉中草酸含量的传统方法不可避免地改变了其物理和功能特性。但是，使用草酸盐氧化酶可以有效去除草酸盐，而不会改变淀粉的独特性质。因此，尝试使用响应表面方法优化从芋头粉中草酸氧化酶辅助的淀粉提取工艺。应用了包含20个试验试验的中心复合设计，其中10个立方点增加了六个轴向点，并在中心点重复了四次。建立了数学模型以显示芋头粉浓度，酶负荷和孵育时间对草酸盐去除的影响。通过实验验证了该模型的有效性，发现在最佳条件下可以去除98.3％的总草酸盐。这是首次使用微生物草酸氧化酶优化芋头粉生产淀粉的报道。在最佳条件下，可以去除总草酸盐的3％。这是首次使用微生物草酸氧化酶优化芋头粉生产淀粉的报道。在最佳条件下，可以去除总草酸盐的3％。这是首次使用微生物草酸氧化酶优化芋头粉生产淀粉的报道。