Technological and antioxidant properties of proteins obtained from waste potato juice

Paweł Jeżowski , Karolina Polcyn , Agnieszka Tomkowiak , Iga Rybicka , Dominika Radzikowska

Abstract

The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.
Author Paweł Jeżowski
Paweł Jeżowski,,
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, Karolina Polcyn
Karolina Polcyn,,
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, Agnieszka Tomkowiak
Agnieszka Tomkowiak,,
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, Iga Rybicka (WT / KTiAI)
Iga Rybicka,,
- Department of Technology and Instrumental Analysis
, Dominika Radzikowska
Dominika Radzikowska,,
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Journal seriesOpen Life Sciences, ISSN 2391-5412, e-ISSN 2391-5412, (N/A 40 pkt)
Issue year2020
No15
Pages379-388
Publication size in sheets0.5
Keywords in Polishsok z ziemniaka, aktywność przeciwutleniajaca, składniki mineralne
Keywords in Englishpotato juice, by-product, potato juice protein, oil-absorption capacity and water-binding capacity, antioxidative, mineral compounds
ASJC Classification1100 General Agricultural and Biological Sciences; 1300 General Biochemistry, Genetics and Molecular Biology; 2400 General Immunology and Microbiology; 2800 General Neuroscience
DOIDOI:10.1515/biol-2020-0046
URL https://www.degruyter.com/view/journals/biol/15/1/article-p379.xml
Languageen angielski
Score (nominal)40
Score sourcejournalList
ScoreMinisterial score = 40.0, 24-07-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.545; WoS Impact Factor: 2018 = 0.504 (2) - 2018=0.583 (5)
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