Starch isolation (From root and tuber crops) FPP-401

Starch isolation (From root and tuber crops)

The starch was isolated following the procedure of ref. [11].

• The tubers were cut into5–6 cm cubes and immediately rinsed with a citric acid solution (0.3% w/v)
• And then macerated at low speed in a blender (500 g root: 500 g tap water) for 2 min.
• The homogenate was consecutively sieved and washed through screens number 50, 100, and 300 US mesh, until the washing water was clean.
•   The starchy solution was steeping for 4 h and dried in a spray dryer with a feeding temperature of 130–150⁰ C, a solid concentration in the feeding line of 30–40%, and an outlet temperature of 70–80⁰C.
• The powder was grinded to pass a US 50 sieve and stored at room temperature (25⁰C) in a glass container.
• Starchy powder of chayote tuber and residue were obtained.
• Starch powder and residue were quantified and starch recovery was determined.

Source:

Journal: Isolation and characterization of Mexican chayote tuber (Sechium edule Sw.) starch (page-33)

Starch isolation

• Owing to their size, the potato tubers were cut into small chips, blended in the presence of sodium bisulphite solution using a warring blender to disrupt cells to aid the release of starch on extraction
• The resultant pulp was sieve using a double piece cheese cloth.
• The mixture produced was left to stand for 2 to 5 h after which the top water layer was decanted off leaving the starch.
• The resultant starch was double washed with distilled water, centrifuged at 1500 rpm for 10 min and resultant top layer decanted before it was left to dry in an air forced chamber at 40°C.
• Dry starch was then stored at room temperature awaiting analysis.
• Source: Journal: A comparative study of the physicochemical properties of starches from root, tuber and cereal crops