18A-4

S. BERLANGA-MALACARA, Univ. Autonoma de Coahuila, Food Research Dept. PO Box 252, Saltillo, Coahuila, 25000, Mexico, L. M. Ramos-Ponce, Univ. Autonoma de Coahuila, Food Research Dept. School of Chemistry, PO Box 252, Saltillo, Coahuila, 25000, Mexico, M. L. Flores-Lopez, Food Research Dept. School of Chemistry., Univ. Autónoma de Coahuila, PO Box 252, Saltillo, Coahuila, 25001, Mexico, J. C. Montanez, Coyotefoods, Biopolymer and Biotechnology Co., Research and Development Center, Simon Bolivar 851A, Saltillo, 25000, Mexico, J. C. Contreras-Esquivel, Food Research Dept. School of Chemistry, Univ. Autónoma de Coahuila, PO Box 252, Saltillo, Coahuila, 25000, Mexico, and A. U. Valdéz-Peña, Univ. Autonoma de Cohuila, Saltillo, Coahuila, 25000.

Jicama (Pachyrhizus erosus L.) or Mexican potato is cultivated in some Mexican states for local consumption and recently for large-scale export production. Jicama roots are white and slightly sweet with a mild pea-like flavor and a cruenchy texture similar to apples.The objective of this work was screening seven enzyme formulations for low amylase activity and higher cellulase and pectinase activities for jicama starch production. Enzyme formulations were provided by Novozymes (Pectinex Ultra-SPL and Novoferm 43), DSM Food Specialties (Rapidase HP) and AB Enzymes (Rohapect PTE, Rohament PL, Rohament CL, and Rohapect MA-PLUS). Enzyme formulations were analyzed for amylase, cellulase and pectinase activity with jicama starch, carboxymethyl-cellulose and citrus pectin, respectively. The content of protein of the enzyme formulations was in the order from 15.89 to 70.94 g/l. All the enzymatic preparations presented amylase activity in different levels. The prepared Rohament CL showed the smallest capacity of degradation of jicama starch and higher cellulase and pectinase activities. Non-starch cell walls from jicama roots were isolated from jicama root and also were tested for enzymatic degradation with Rohament CL to prove their macerating capacity. The results showed a high capacity of enzymatic degradation of jicama's cell walls by Rohament CL. The enzymatic extraction of jicama starch with Rohament CL was of 1.8% (in fresh base). We can conclude that it is possible to use enzyme formulation with low amylase activity as an alternative method for the extraction of jicama starch.

Session 18A, Carbohydrate: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana