ENHANCEMENT OF JERUSALEM-ARTICHOKE TUBERS USING ENZYMATIC-HYDROLYSIS

Authors
ELYACHIOUI M HALLOUI NE VILLA R
Citation
M. Elyachioui et al., ENHANCEMENT OF JERUSALEM-ARTICHOKE TUBERS USING ENZYMATIC-HYDROLYSIS, Journal of food engineering, 23(1), 1994, pp. 1-19
Citations number
30
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
23
Issue
1
Year of publication
1994
Pages
1 - 19
Database
ISI
SICI code
0260-8774(1994)23:1<1:EOJTUE>2.0.ZU;2-6
Abstract
In the present work the enhancement of Jerusalem artichoke tubercules was studied. These are rich in polysaccharides: cellulose, hemicellulo se, pectin and polyfructosane. The combined action of cellulase, cello biase and inulinase led to a product containing 12-15% of sugars, wher e 80% was fructose and 20% glucose. Optimal parameters of the enzymati c hydrolysis were defined (temperature, time, enzyme concentration). T he obtained hydrolysate may constitute a suitable medium for the produ ction of yeast biomass as a protein source.