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Abstract
Potato pulp containing starch, cellulose, hemicellulose, and pectin is an agricultural by-product in the starch industry. Potato pulp was hydrolyzed by semiaerobic growth of the fungus Amylomyces rouxii, mixed with water, and filtrated to separate water-soluble materials. The obtained extract had the capability to significantly reduce stickiness in the gel made with wheat flour. Similar effects were observed in the extract of potato pulp hydrolyzed by a commercial pectinase. When covered with the extract, the cooked noodles were easily disentangled by shaking after overnight refrigeration. The effective components obtained from the extract by precipitation included pectin predominantly composed of uronic acid and galactose with a molecular weight of 105 to 106. The extract from potato pulp is useful as an anti-sticking substance for cooked noodles sold in retail stores.
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ACKNOWLEDGEMENTS
We thank Dr. H. Yamauchi and Dr. K. Saito for their helpful advice. This work was partly supported by a Grant-in-Aid from the Ministry of Agriculture, Forestry, and Fisheries (MAFF) of Japan.