Protein recoveries from potato juice by ultrafiltration, polyelectrolyte-coagulation and cryoconcentration were compared. The best yield was obtained by ultrafiltration. Depending on the method of potato juice concentration, differences were observed in: foaming and emulsifying properties, wettability, swelling, and buffer capacity of preparations. The dried preparations contained a high level of proteolytic enzymes inhibitors and glucoalkaloids. Thermal inactivation of preparations before drying led to 43-48% destruction of protease inhibitors and 8 l-&9% glycoalkaloids. At the same time it was observed that thermal treatment led to distinct changes in the amino acid composition of the proteins and had an adverse effect on the properties of the dried preparations.

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Meat systems consisted of beef haunch (pH 5.63) in which textured milk proteins were substituted at: 0, 10, 20, 30, 40, 50, 75, and 100%. The effects of these substitutes on the physicochemical properties of ground meats were measured for products containing no salt, sodium chloride (2%). polyphosphate mixture Hamine (0.5%) and sodium chloride and Hamine together (2% + 0.5%). Measurements included: water absorption capacity, water-holding capacity, thermal shrinkage, consistency, viscosity, fat absorption capacity, emulsifying capacity, emulsion stability, and active acidity. Addition of textured milk proteins improved the technological adaptability of ground beef, optimum substitution depending on the type of salt. In order to improve the physicochemical properties of beef, substitution of 30% meat by textured milk proteins with addition of 2% sodium chloride, is recommended.

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