Enzymatic breakdown of potato fibres to decrease water retention

Potato fibres, a by-product from the potato starch industry, holds a lot of water. Due to this, the fibres become heavy and bulky, making it difficult to process, store and transport them.

Promovendus U (Urmila) Ramasamy MSc
Promotor H (Harry) Gruppen
Copromotor MA (Mirjam) Kabel
Organisatie Wageningen University, Laboratory of Food Chemistry

vr 6 juni 2014 11:00 tot 12:30

Locatie Auditorium, building number 362
Generaal Foulkesweg 1
6703 BG Wageningen

In this thesis is shown that enzymes able to break down non-cellulosic polysaccharides, namely arabinogalactan, pectin and xyloglucan, is advantageous to decrease the water retention of potato fibres. Furthermore, it is shown that applying these enzymes before the starch is collected, helps to recover more starch from being lost in the fibre by-product.

Potato starch industry

Therefore, enzymatic pre-treatment of potato fibres is advantageous for the potato starch industry and makes handling of the by-product more easy.