Technological and antioxidant properties of proteins obtained from waste potato juice
Paweł Jeżowski , Karolina Polcyn , Agnieszka Tomkowiak , Iga Rybicka , Dominika Radzikowska
AbstractThe 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.
|Journal series||Open Life Sciences, ISSN 2391-5412, e-ISSN 2391-5412, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in Polish||sok z ziemniaka, aktywność przeciwutleniajaca, składniki mineralne|
|Keywords in English||potato juice, by-product, potato juice protein, oil-absorption capacity and water-binding capacity, antioxidative, mineral compounds|
|ASJC Classification||; ; ;|
|Score||= 40.0, 24-07-2020, ArticleFromJournal|
|Publication indicators||= 0; : 2017 = 0.545; : 2019 = 0.69 (2) - 2019=0.732 (5)|
|Citation count*||2 (2021-06-10)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.