Biotechnological Methods of Management and Utilization of Potato Industry Waste—a Review

Kot, Anna M.; Pobiega, Katarzyna; Piwowarek, Kamil; Kieliszek, Marek; Błażejak, Stanisław; Gniewosz, Małgorzata; Lipińska, Edyta

doi:10.1007/s11540-019-09449-6

Cited by 68 publications

(37 citation statements)

References 58 publications

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“…Its amino acid composition resembles that of egg protein [ 2 ]. Generally, potato protein is a by-product of the starch industry [ 3 ]. The high-intensity heat treatment in the recycling process decreases the solubility of potato protein, which limits its application [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Mao

Zhang

et al. 2020

Foods

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Ultrasonic (US) treatment was combined with pH shifting (pHS) and mild thermal (40 °C) (T40) treatment (US/T40/pHS) to improve the solubility of potato protein. The effects of the ultrasonication frequency, ultrasonication time, and incorporation sequence on the solubility of potato protein were investigated. The results showed that online US/T40/pHS treatment resulted in higher solubility of potato protein and enhanced free amino group release during in vitro digestion. The solubility of potato protein treated with online US/T40/pHS at a mono-frequency of 40 kHz for 15 min increased by 1.73 times compared with the control (p < 0.05). The digestibility rate increased by 16.0% and 30.8% during gastric and intestinal digestion, respectively, compared with the control (p < 0.05). It was demonstrated that online US/T40/pHS treatment significantly changed the secondary and tertiary structures of potato protein according to the results of circular dichroism and internal fluorescence. SDS-PAGE, particle size, and atomic force microscopy (AFM) showed that structural changes led to the formation of large soluble aggregates. The results suggested that the improvement in the solubility and digestibility of potato protein treated with online US/T40/pHS may be due to the formation of large soluble aggregates, which are more hydrophilic and sensitive to digestive enzymes.

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Section: Introductionmentioning

confidence: 99%

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Mao

Zhang

et al. 2020

Foods

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“…In recent years, problems with the management and appropriate use of by-products in the food industry have become an increasing challenge. One of the most interesting side streams in the food industry is potato juice (PJ), arising during the production of potato starch [1]. According to the published data, up to 500 kg of PJ can be made from 1 ton of potatoes [2,3].…”

Section: Introductionmentioning

confidence: 99%

Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice

et al. 2021

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The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration. The obtained potato juice protein hydrolysate (PJPH) and its concentrate (cPJPH) were characterized in terms of their nutritional value and biological activity. The amino acid profile and scoring, the content of mineral compounds, and the antioxidant and in vitro cytotoxic activity were assessed. The study proved that the antioxidant activity of PJPH is higher than that of fresh potato juice, and the cytotoxicity against human gastric carcinoma cell line (Hs 746T), human colon cancer cell line (Caco-2), human colorectal adenocarcinoma cell line (HT-29), and human normal colon mucosa cell line (CCD 841 CoN) showed biological activity specifically targeted against cancer cells. Therefore, it can be concluded that the membrane filtration-assisted enzymatic hydrolysis of potato juice proteins may increase their biological activity and allow for potato juice to be used in the production of medicinal preparations.

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“…Starch has been used in the production of food [1,2] for a long time, but it also has other applications [3,4]. Potato juice (PJ) is one of the more interesting by-products of starch production [5,6]. Fresh PJ contains approximately 1% of mineral compounds and 4% of organic compounds, mainly protein (2%) [7].…”

Section: Introductionmentioning

confidence: 99%

Technological and antioxidant properties of proteins obtained from waste potato juice

et al. 2020

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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.

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Biotechnological Methods of Management and Utilization of Potato Industry Waste—a Review

Cited by 68 publications

References 58 publications

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice

Technological and antioxidant properties of proteins obtained from waste potato juice

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