Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch

Pinyo, Jukkrapong; Luangpituksa, Pairoj; Suphantharika, Manop; Hansawasdi, Chanida; Wongsagonsup, Rungtiwa

doi:10.1002/star.201500185

Cited by 12 publications

(24 citation statements)

References 27 publications

(45 reference statements)

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“…Raw sago pith was mainly composed of starch and fiber. It had high quantity of starch content of 82.0% (db) and 14.1% (db) crude fiber content, which were consistent with Pinyo et al . Starch granules are generally embedded in the pith of sago palm .…”

Section: Resultssupporting

confidence: 89%

“…In contrast, the thermal properties of sago starch obtained from the enzymatic pretreatment incorporated (EZ and combined US/EZ) were altered from those of the control starch. Their T o values (66.1–66.7°C) were significantly higher than that of the control starch (65.0°C) due to the annealing effect occurred during enzymatic pretreatment . The annealing resulted in a more perfect structure of starch crystallites due to the fusion and recrystallization in amylopectin chains .…”

Section: Resultsmentioning

confidence: 93%

“…Enzymatic pretreatment (EZ) of slurry prior to sago starch extraction was performed following the previous study of our group according to Pinyo et al . The slurry in sodium acetate buffer (0.05 M, pH 5) was incubated at 50°C with shaking (200 rpm).…”

Section: Methodsmentioning

confidence: 99%

“…The extraction yield of sago starch was calculated on dry weight basis using the following Eq. .

E x t r a c t i o n y i e l d true(%, normald normalb true) = \frac{W e i g h t o f e x t r a c t e d s a g o s t r a c h p r o d u c t true(normalg, normald normalb true) \times 100}{W e i g h t o f g r o u n d s a g o p i t h true(normalg, normald normalb true)}

…”

Section: Methodsmentioning

confidence: 99%

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Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

et al. 2017

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Sago starch extracted from the pith of sago palm using a traditional method has a low extraction yield. In this study, an effective extraction method for sago starch production with high extraction yield and acceptable starch quality was investigated using various pretreatment techniques, that is, ultrasonic, microwave, and enzymatic pretreatments, as well as combined pretreatment methods. The sago pith slurry was pretreated before subjecting to the normal process of sago starch extraction. The extracted sago starch was analyzed for extraction yield and physicochemical properties. Sago pith had high starch content of 82.0% (db). The highest extraction yields obtained using ultrasonic, microwave, enzymatic, and combined ultrasonic–enzymatic pretreatment methods were 71.5, 63.7, 71.4, and 72.5%, respectively, while the control method (without pretreatment) provided 61.0% extraction yield. The peak viscosity and color L* value of all extracted sago starches met the requirements of edible sago starch. Concerning the effective pretreatment method in terms of reduced time and energy consumption, while providing high extraction yield and acceptable starch quality, the ultrasonic pretreatment was recommended. The highest yielding ultrasonic pretreatment conditions were found to be 10% w/w sago pith slurry, 160 W power input, and 7 min pretreatment time.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 93%

Section: Methodsmentioning

confidence: 99%

“…The extraction yield of sago starch was calculated on dry weight basis using the following Eq. .

E x t r a c t i o n y i e l d true(%, normald normalb true) = \frac{W e i g h t o f e x t r a c t e d s a g o s t r a c h p r o d u c t true(normalg, normald normalb true) \times 100}{W e i g h t o f g r o u n d s a g o p i t h true(normalg, normald normalb true)}

…”

Section: Methodsmentioning

confidence: 99%

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Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

et al. 2017

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“…An optimization of production parameters and a careful selection of variety could have helped boost production and enhance the revenue outlook for the African starch industry. Some work have been carried out on enzymatic extraction of starch from native crops in many places worldwide (Sit et al, 2015;Pinyo et al, 2016) and results from these studies have been very remarkable.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of crude preparations of Saccharomyces cerevisiae (ATCC 52712) pectolytic enzymes in cassava starch extraction: Effects of variety on yield and starch recovery rates

Agyepong¹,

Barimah²

2017

Afr. J. Biotechnol.

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Application of enzyme preparations has shown great potential in aiding extraction procedures. However, the focus has mostly been on single crop varieties, thereby limiting knowledge on the effects of enzyme technology to those (single) varieties studied. The present work compared the effects of various dosages of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712) on yield and extraction rates of starch from the roots of five indigenous cassava varieties (Nkabom, Afisiafi, Doku duade, Bankye hemaa and Esam bankye). The study aimed to establish whether varietal differences (with respect to response of variety to the technology) existed and to establish which variety is best suited for the technology. Generally, application of the crude pectolytic enzymes with activity of about 4.91 U significantly (P<0.05) increased starch yield and recovery rates in all selected cassava varieties. However, optimization of both yield and recovery rate was dependent on an interplay of variety, enzyme dosage and holding time for enzyme action. An enzyme dosage of 0.02% was found as significant (P<0.05) for peak of starch yield in the Esam bankye and Nkabom varieties at 0.5 and 1 h holding time in the Afisiafi variety; 0.025% enzyme dosage at 0.5 h holding time was the optimum treatment combination for starch yield in both Bankye hemaa and Doku duade varieties. The study therefore showed that although application of pectolytic enzymes for starch extraction enhances yield, the technology is affected by varietal differences. Given the heavy dependence of most Ghanaian industries on starch, the technology if made available would greatly boost the productivity of these sectors at relatively lower cost.

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Effect of Acid Methanol Treatment and Heat Moisture Treatment on In Vitro Digestibility and Estimated Glycemic Index of Raw and Gelatinized Sago (Metroxylon Sagu) Starch

Siew

Mamat

et al. 2018

Starch Stärke

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This study aims to elucidate the effect of dual modification of acid methanol treatment (AMT) and heat moisture treatment (HMT) on digestibility and glycemic index (eGI) of sago starch in the raw and gelatinized state. AMT is conducted (1 and 2 mL of hydrochloric acid) prior to HMT (15 and 20% moisture content). Thermal behavior, pasting properties, morphology, and relative crystallinity of raw starches are investigated. Dual modification is found to significantly increase the resistant starch (RS) content in sago starch. Part of the RS is also found to be heat stable and able to survive the gelatinization. Starch with a higher RS fraction in raw form displays lower eGI. However, such a trend is not observed after gelatinization. Starch fractions and eGI are correlated in raw starch but not in gelatinized starch. Dual modification increases gelatinization temperatures but severely reduces pasting viscosities and causes granular surface erosion.

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Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch

Cited by 12 publications

References 27 publications

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination

Evaluation of crude preparations of Saccharomyces cerevisiae (ATCC 52712) pectolytic enzymes in cassava starch extraction: Effects of variety on yield and starch recovery rates

Effect of Acid Methanol Treatment and Heat Moisture Treatment on In Vitro Digestibility and Estimated Glycemic Index of Raw and Gelatinized Sago (Metroxylon Sagu) Starch

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