A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials

Schmidt, Jesper Malling; Greve-Poulsen, Mathias; Damgaard, Henriette; Sunds, Anne Vuholm; Zdráhal, Zbyněk; Hammershøj, Marianne; Larsen, Lotte Bach

doi:10.1007/s11947-017-1966-4

Cited by 13 publications

(7 citation statements)

References 35 publications

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“…Potato proteins can be divided into three main groups, patatin (39-43 kDa; ∼40%), protease inhibitors (4.3-20.6 kDa; ∼50%), and other high molecular weight proteins (mainly oxidative enzymes, ∼10%) (Schmidt et al, 2017;Waglay, Achouri, Karboune, Zareifard, & L'Hocine, 2019;Waglay & Karboune, 2017). Compared to other plant proteins from cereals, potato proteins contain important amount of lysine, which is generally lacking in such crops (Gorissen et al 2018;Jesper Malling Schmidt et al 2018).…”

Section: Potato Proteinmentioning

confidence: 99%

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Boukid

Rosell

Rosene

et al. 2021

Critical Reviews in Food Science and Nutrition

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Consumer interest in protein rich diets are increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/ variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create personalized food.

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Section: Potato Proteinmentioning

confidence: 99%

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Boukid

Rosell

Rosene

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…Two of the five heat-denatured protein isolates were extensively washed with water to lower the GA content into a grade suitable for food protein in either a high or low protein-to-water ratio. In addition, two laboratory-produced native protein isolates representing specific protein sub-fractions were included, fractionated from potato fruit juice by ion-exchange chromatography [22], representing patatin-and protease inhibitor (PI)-rich fractions. In brief, the purification procedure of the two protein sub-fractions was performed by adjusting potato fruit juice to pH 8, followed by anion exchange chromatography (DEAE Sepharose Fast Flow medium), dialysis, and concentration by ultrafiltration, and, finally, freeze-drying.…”

Section: Potato Protein Samplesmentioning

confidence: 99%

“…c Protease inhibitors. d Isolated by ion-exchange chromatography [22]. Asterisks show statistical significant differences between samples (* p < 0.05; *** p < 0.001).…”

Section: Glycoalkaloids In Potato Protein Isolatesmentioning

confidence: 99%

“…This difference suggests either a direct association of α-solanine and solanidine with the PI proteins at pH 8 when PI proteins have a neutral-to-positive charge or limited interaction with the anion exchange column used for binding of the patatin proteins. The PI and patatin fractions have been analyzed in a previous study by an HPLC-UV method, with the PI fraction having a content of α-solanine of 932 µg g −1 and α-chaconine of 120 µg g −1 , while the patatin fraction had values of 60 and 41 µg g −1 [22]. The two studies show similar trends in regards GA content, but LC-ESI/MS showed a lower concentration than the method based on HPLC, which is likely a result of a more precise measurement by LC-ESI/MS as it only quantifies based on selected ions and hence avoids overestimation by excluding contaminants.…”

Section: Glycoalkaloids In Potato Protein Isolatesmentioning

confidence: 99%

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Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates

Nielsen

Schmidt

Kristiansen

et al. 2020

Foods

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For potato proteins to be used as a food ingredient, the level of natural potato defense substances, the glycoalkaloids (GAs), should be limited. In this work, a method is developed for quantification of the two major potato GAs, α-solanine and α-chaconine, as well as for their aglycon form, solanidine, using liquid chromatography–mass spectrometry single quadrupole in single ion monitoring mode. Standard solutions of GA and a food-grade potato protein powder was used to validate the method. A linear correlation between GA concentration and the ion intensity of >0.995 was obtained for all standard solutions. Recovery of GA in spiked samples was within the range 82%–106%. The method for GA quantification was applied to a variety of potato protein isolates. The results showed that total GA increased during the storage of the potatoes. Washing the potato protein isolates using water at a sufficient level was shown to be able to reduce the amount of GA below the threshold of 150 µg g−1, as needed for human consumption.

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“…Recently, Schmidt et al . (2017a) utilised IE and HIC chromatography to recover potato proteins with light colour, low glycoalkaloid content and polyphenol oxidase activity. EBA chromatography on a mixed mode resin is an effective method to separate native proteins from PFJ.…”

Section: Separation and Purification Of Patatinmentioning

confidence: 99%

Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin

Liu

Soladoye

2019

Int J of Food Sci Tech

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Potato fruit juice (PFJ) is a dilute industrial by-product of potato starch industry containing potato protein that is abundant in patatin, a major storage protein. From an economic standpoint, conversion of potato protein into a high value-added food ingredient has received considerable attention. In this review, the structural and physicochemical characteristics of patatin are introduced. The separation and purification methods of patatin are compared and summarised. The functional properties of patatin as food ingredients are comprehensively reviewed. The beneficial effects of patatin on health and food application are emphatically presented. In addition, the current challenges for development of patatin as a functional food ingredient are also discussed. This review offers a theoretical basis for further application of patain in the food industry. Functionality and bioactivity of patatin Y. Fu et al. 2315 Functionality and bioactivity of patatin Y. Fu et al.

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A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials

Cited by 13 publications

References 35 publications

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates

Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin

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