Optimization of oxalate-free starch production from Taro flour by oxalate oxidase assisted process. Issue 2 (1st February 2021)

• Record Type: Journal Article
• Authors: Jacob Kizhakedathil, Moni Philip; Suvarna, Suraksha; Belur, Prasanna D.; Wongsagonsup, Rungtiwa; Agoo, Esperanza Maribel G.; Janairo, Jose Isagani B.
• Is Part Of: Preparative biochemistry & biotechnology. Volume 51:Issue 2(2021)
• Page Start: 105
• Page End: 111
• Publication Date: 2021-02-01
• Subjects: Colocasia esculenta -- optimization -- oxalate oxidase -- response surface methodology -- taro starch; Biochemistry -- Technique -- Periodicals; Biotechnology -- Technique -- Periodicals; Biochemistry -- methods -- Periodicals; Biotechnology -- methods -- Periodicals; 660.6
• DOI: 10.1080/10826068.2020.1795672
• Languages: English
• ISSNs: 1082-6068

Abstract

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.