Functional Properties of Whey-Potato Protein Composite Blends

Jackman, Robert L.; Yada, R. Y.

doi:10.1016/s0315-5463(86)71520-4

Cited by 1 publication

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“…P1 obtained the highest solubility of proteins at pH 10 (0.41%) and the lowest at pH 4 (0.15%). Low solubility of proteins could be caused by the denaturing changes [79,80] and reduced interaction between proteins and water, increasing protein-protein interactions, causing their aggregation and precipitation, and hence reducing their solubility. It is believed that increased ionic strength also contributes to the reduction in protein solubility [81].…”

Section: Protein Solubilitymentioning

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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Section: Protein Solubilitymentioning

confidence: 99%