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Reduction of Glucose Content in Potatoes with Glucose Oxidase

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1989Publisher:WileyJournal:Journal of Food Science, volume 54, pages 118-121 (issn: 0022-1147, eissn: 1750-3841,

Authors: N. Low; Z. Jiang; Shahram Dokhani; B. Ooraikul; M. M. Palcic;

doi: 10.1111/j.1365-2621.1989.tb08581.x

Reduction of Glucose Content in Potatoes with Glucose Oxidase

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Abstract

ABSTRACTTwo commercial glucose oxidase preparations, DeeO 1500 and Fermcozyme CBB‐750, were investigated for their activities and use in decreasing glucose levels in Norland and Shepody potatoes. When DeeO was added at 0.01% by weight of peeled potatoes, glucose of potato extracts of both cultivars was decreased by about 22% when the extracts were first blanched, and about 15% if not blanched, indicating the presence of some inhibitors in raw potatoes. When applied to steam‐blanched potato strips, 0.10% (v/v) solution of Fermcozymc reduced glucose by 25–35%. These experiments showed a potential use of glucose oxidase as a processing aid to reduce nonenzymatic browning in potato products.

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