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Novel enzymatic technique for recovery of starch from whole cassava chips without mechanical pulverization

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Biotechnology Techniques

Summary

Different commercial enzymes, used individually or in combination, released upto 96% starch from whole cassava chips with pectinase I and cellulase combination. The enzymic action on macerating chips and disintegrating root cells was dependent on size of chips, presence of peel, temperature, time, agitation and type as well as concentration of enzymes. Significantly higher starch recovery and elimination of cost-intensive mechanical pulverization indicate potential of the enzymic technique.

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Author notes

  1. Jens Kallabinski

    Present address: Department of Technology, Institute of Tropical Agriculture, University of Leipzig, Germany

Authors and Affiliations

  1. Fermentation Technology and Bioengineering Discipline, Central Food Technological Research Institute, 570 013, Mysore, India

    Sriram Padmanabhan, Jens Kallabinski, M. Ramakrishna, B. K. Lonsane & M. M. Krishnaiah

Authors
  1. Sriram Padmanabhan
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  2. Jens Kallabinski
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  3. M. Ramakrishna
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  4. B. K. Lonsane
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  5. M. M. Krishnaiah
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Padmanabhan, S., Kallabinski, J., Ramakrishna, M. et al. Novel enzymatic technique for recovery of starch from whole cassava chips without mechanical pulverization. Biotechnol Tech 6, 65–68 (1992). https://doi.org/10.1007/BF02438691

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  • DOI: https://doi.org/10.1007/BF02438691

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