Native protein recovery from potato fruit juice by ultrafiltration

Native protein recovery from potato fruit juice by ultrafiltration

Potato fruit juice, i.e. the stream resulting after the extraction of the starch from the potato, contains up to 2.5% [w/w] of proteins that are potentially valuable for the food market. However, today the recovery of protein from the potato fruit juice with reverse osmosis membranes results in a pr...

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Bibliographic Details
Published in:Desalination Vol. 144; no. 1; pp. 331 - 334
Main Authors: Zwijnenberg, Harmen J., Kemperman, Antoine J.B., Boerrigter, Marcel E., Lotz, Martin, Dijksterhuis, Jan F., Poulsen, Poul Emil, Koops, Geert-Henk
Format: Journal Article Conference Proceeding
Language:English
Published: Amsterdam Elsevier B.V 10-09-2002
Elsevier
Subjects:
Biological and medical sciences
Biotechnology
Diafiltration
Food
Fundamental and applied biological sciences. Psychology
Methods. Procedures. Technologies
Others
Potato fruit-juice
Protein functionality
Ultrafiltration
Various methods and equipments
Potato fruit-juice
Ultrafiltration
Diafiltration
Protein functionality
Food
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Summary:Potato fruit juice, i.e. the stream resulting after the extraction of the starch from the potato, contains up to 2.5% [w/w] of proteins that are potentially valuable for the food market. However, today the recovery of protein from the potato fruit juice with reverse osmosis membranes results in a protein concentrate that is not suitable for human consumption. The described research shows that the use of ultrafiltration with additional diafiltration is able to produce a higher quality protein. Tests with the produced protein show that the quality depends on the rate of diafiltration used and that the product has functional properties that are equal or better than the compared commercial food product that are currently used.
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ISSN:0011-9164
1873-4464
DOI:10.1016/S0011-9164(02)00338-7