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

Abstract

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.

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

“…Values in () were obtained at pH 4. Ã Results previously reported by Claussen et al (2007). y Note that for the variable solubility the standard deviation reflects the span in solubility for pH 3.5-6.0.…”

“…The data from the additional drying methods (VF, SP90 and ATM) have been presented previously by Claussen et al (2007). The solubility of protein powder spray dried at an outlet temperature of 165 1C (SP165) was significantly (po0.05) different from FB at all pH values (Table 3), whereas FB was similar to VF, ATM and SP90.…”

“…For more details on the experimental drying techniques, see Claussen et al (2007). The experimental drying processes produced powder material of varying fineness, thus, to obtain comparable samples for functional testing material was manually ground in a mortar until no visible improvement in particle size was observed.…”

“…The present article studies emulsifying properties and rheology of these same dried potato protein concentrates isolated by EBA chromatography. In addition to the drying techniques mentioned in the paper by Claussen et al (2007), this paper reports also on fluidized bed and spray drying at different outlet temperatures.…”

Effect of drying conditions on the physical properties of impregnated orange peel

“…The measurement was performed with the included specular component. The color values were expressed in the CIELab space as L (lightness, from 0 black to 100 white), a (green chromaticity (-) to red (+)), and b (blue chromaticity (-) to yellow (+)) (Claussen et al, 2007). Total soluble solids (TSS) were determined according to the method of AOAC 932.12 (AOAC.…”