Recovering proteins from potato juice by complexation with natural polyelectrolytes

Abstract

Potato proteins (PP) in the lab-made potato juice consists of patatins (38.1%), protease inhibitors (56.7%) and other high molecular weight proteins (5.1%) as characterised by Tricine-SDS-PAGE and MALDI-TOF/TOF-MS. To recover PP from potato juice, the complex behaviours of PP with several natural polyelectrolytes as a function of pH and protein to polyelectrolyte ratio (R PP/Polysaccharide ) were studied by turbidimetric titration. Results indicated that the turbidity curves of PP-polysaccharides displayed a shift to higher pH for chitosan and lower pH for anionic polysaccharides with the decreasing of R PP/Polysaccharide . Chitosan could be used to selectively recover patatin with the purity of 88.6%, and the highest protein yield (51.9%) was achieved at pH 6.0 and R PP/chitosan of 1:2. Carrageenan, one typical anionic polysaccharide, could recover all the PP in potato juice at pH 3.5 and R PP/carrageenan of 2.5:1 with no special protein selectivity.

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

“…The addition of polysaccharide‐carboxymethyl cellulose (CMC), a precipitating agent, allows potato proteins to coagulate at pH 2.5 from PFJ by electrostatic interactions between protein and polysaccharide (Vikelouda & Kiosseoglou, ; Kong et al ., ). CMC treatment can result in a high recovery rate of patatin, however, owing to pH adjustment (2.5) required for complexation, it may impair the functionality of potato proteins (Vikelouda & Kiosseoglou, ).…”

Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties

“…Protein and polysaccharide are 2 key food ingredients, and their electrostatic complexation has been widely used in the design and control of food texture (Krzeminski et al, 2014;Wu et al, 2014), the microencapsulation of active ingredients (Jain et al, 2015;Zhao et al, 2018), and the purification of protein or polysaccharide (Kong et al, 2015;Ren et al, 2019). Because of their superior amphiphilicity, protein-polysaccharide complexes exhibit excellent interfacial activity and are expected to be effective emulsifiers or foaming agents (Schmitt and Turgeon, 2011).…”

Modelling Potato Protein Content for Large-Scale Bulk Storage Facilities

“…Therefore, potato proteins, like Solanic, are also used in food applications (Alting et al 2011;Boland et al 2013). In addition to the present food application and feed supplements, potato proteins are of great potential in specific biotechnological and pharmaceutical applications (Kong et al 2015;Zhang et al 2017). Protein quality is therefore becoming increasingly important in the industrial production of potato proteins (Grommers and van der Krogt 2009).…”