Abstract:Potato residue was the residue generated in the potato starch production process. The major ingredient is water, cell debris and residual starch granules. It contains a lot of starch and dietary fiber and small amounts of protein. It is a valuable resource. In this paper α-amylase and glucoamylase were used to deal with potato residue. And then separate the liquid portion and ferment it to edible protein, the solid part was bleached, modified to dietary fiber, and the potato residue was got full use. This study designed the process, selected the enzymes and optimized the process conditions. And the protein and dietary fiber’s physical and chemical properties were determined.
