Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography

Løkra, Sissel; Helland, Merete Hagen; Claussen, Ingrid Camilla; Strætkvern, Knut Olav; Egelandsdal, Bjørg

doi:10.1016/j.lwt.2007.07.006

Cited by 73 publications

(61 citation statements)

References 24 publications

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“…Waglay, Karboune, and Alli [7] demonstrated that the solubility of potato protein isolates is highly dependent on the protein extraction technique. In general, the literature reports protein solubilities of 50% to 85% when gentle recovery processes are applied [13,51]. The solubility of potato proteins is an important property, as it contributes to the unfolding of the protein tertiary structure, which enables interactions with both the solvent and other protein molecules.…”

Section: Effects Of Eg and Pgmentioning

confidence: 99%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory-Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young's modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

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Section: Effects Of Eg and Pgmentioning

confidence: 99%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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“…The remaining 8-12% is mainly ash content and the measurements are given in another paper. [21] Both water content on wet basis (wb) and water content on dried basis (db) are given in Table 2. Spray-dried potato protein had the lowest water content (4.55% wb) and AFD potato protein had the highest water content value of 7.02% wb.…”

Section: Water Contentmentioning

confidence: 99%

“…Chemical and functional properties of dried potato protein are presented and discussed in an additional paper. [21] MATERIALS AND METHODS…”

Section: Introductionmentioning

confidence: 99%

Effects of Drying Methods on Functionality of a Native Potato Protein Concentrate

Claussen

Str⊘mmen

Egelandsdal³

et al. 2007

Drying Technology

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Pulp and dilute fruit water (PFW) are by-products from the potato starch processing industry. Potato protein obtained from an expanded bed adsorption (EBA) process is a value-added protein concentrate that can offer special technical properties in food systems. The influence of drying techniques on the physiochemical, quality, and functional properties (color, water content, bulk density, rehydration properties, sorption isotherms, specific enzyme activity, solubility, protein denaturation) of dehydrated potato water effluent was investigated. The results indicate that atmospheric freeze drying (AFD) is a more gentle drying process than spray drying and vacuum freeze drying. Both enthalpy measurements and sorption isotherms indicate reduced protein denaturation of AFD samples, while specific enzyme activity is at the same level for all dried samples.

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“…Potato fruit water (PFW) is a dilute by-product from the potato starch industry that contains about 5% dry matter. About one-third of the dry matter is protein, peptides, and amino acids=amides (Løkra et al, 2008). Potato is a proper source of protein for many people in the world who are allergic to other sources of protein such as foods with egg, gluten, soy, fish, and nuts (Løkra et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Experimental and Theoretical Investigation of Mass Transfer during Leaching of Starch and Protein from Potato

Hasanzadeh

Souraki

2016

Chemical Engineering Communications

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In this article, mass transfer during leaching of starch and protein from potato using water as the solvent was investigated. Leaching experiments were carried out by immersion of slab-shaped potato samples in distilled water at 30 C, 45 C, and 55 C, and amounts of starch and protein loss, and moisture gain by the samples were evaluated at different process duration times. A two-parameter model was proposed for prediction of the kinetics of mass transfer and also estimation of the final equilibrium values of solutes loss and moisture gain by the samples. Effective diffusivities of solutes and moisture were estimated by fitting the experimental data of solute loss and moisture gain to the analytical solution of Fick's second law of diffusion. Moisture, starch, and protein distributions into the potatoes were predicted as a function of time and location into the samples. Mean relative errors (MREs) between the predicted concentrations by the proposed models and experimental data were in the ranges of 0.037-0.104 and 0.063-0.205 for the two-parameter model and the analytical solution, respectively. Estimated equilibrium solute losses were between 0.922 and 1.549 (g=100 g fresh fruit) for protein and between 10.893 and 11.848 (g=100 g fresh fruit) for starch. Also equilibrium water gain (WG) was in the range of 35.842-46.296 (g=100 g fresh fruit). Effective diffusivities were estimated in the range of 1.334-1.817 Â 10 À10 m 2 =s for moisture and 1.070-1.893 Â 10 À10 m 2 =s for solutes.

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Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography

Cited by 73 publications

References 24 publications

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Effects of Drying Methods on Functionality of a Native Potato Protein Concentrate

Experimental and Theoretical Investigation of Mass Transfer during Leaching of Starch and Protein from Potato

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