Potato protein isolates: Recovery and characterization of their properties

Waglay, Amanda; Karboune, Salwa; Alli, Inteaz

doi:10.1016/j.foodchem.2013.07.060

Cited by 124 publications

(106 citation statements)

References 26 publications

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“…Waglay, Karboune, and Alli [7] demonstrated that the solubility of potato protein isolates is highly dependent on the protein extraction technique. In general, the literature reports protein solubilities of 50% to 85% when gentle recovery processes are applied [13,51].…”

Section: Effects Of Eg and Pgmentioning

confidence: 99%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory-Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young's modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

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Section: Effects Of Eg and Pgmentioning

confidence: 99%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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“…Consequently, the enzymatic activity productivities were higher (1.63 and According to the Tukey's test for mean comparison, there was no significant difference at the 5 % level of significance in both experiments between the proteolytic activity after 3 and 6 h, which resulted in increased productivity over 100 % in the shorter time, 3 h. In the experiment E1 in factorial design, the protein mass was separated by precipitation with ethanol followed by centrifugation and filtration (32). The precipitate was suspended in 50 mM acetate buffer, pH=5.0, and the determined proteolytic activity was 145.5 U/g of precipitated protein.…”

Section: Productivity and Enzyme Recovery Resultsmentioning

confidence: 96%

“…The first purification step of the crude enzyme extract was performed by ethanol precipitation (32). Ethanol 95 % (Sigma-Aldrich) was added at the ratio 2:1, stirred for 30 min at 4 °C, then the material was vacuum filtered through a 3-μm membrane and oven dried.…”

Section: Determination Of Productivity and Enzyme Recoverymentioning

confidence: 99%

Brewery Wastes Reuse for Protease Production by Lactic Acid Bacteria Fermentation

Mathias

Aguiar

Silva

et al. 2017

Food Technol. Biotechnol.

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SummaryThis study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4 %) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined. After selecting the best experimental conditions, a second experiment, factorial experimental design, was developed in order to evaluate the protein content in the media (1 to 7 %) and the addition of fermentable sugar (glucose, 1 to 7 %). Among the wastes, residual yeast showed the highest potential for the production of extracellular enzymes, generating a proteolytic extract with 2.6 U/mL in 3 h. However, due to the low content of the fermentable sugars in the medium, the addition of glucose also had a positive effect, increasing the proteolytic activity to 4.9 U/mL. The best experimental conditions of each experimental design were reproduced for comparison, and the enzyme content was separated by ethanol precipitation. The best medium produced a precipitated protein with proteolytic activity of 145.5 U/g.

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“…Hal ini menunjukkan bahwa dengan perlakuan pencahayaan dan suhu selama penyimpanan dapat mempertahankan kesegaran kentang. 14 Meskipun kadar protein dalam umbi kentang relatif kecil, namun protein tersebut memiliki nilai biologis pada kisaran 90-100 lebih tinggi daripada kedelai (84) dan aneka kacang (73) 15 . Protein kentang memiliki kandungan tinggi asam amino dengan gugus fungsional hidrofobik terutama pada rantai cabang (isoleusin, leusin dan valin) dan rantai samping aromatik (fenil alanin dan tirosin) 16 .…”

Section: Kadar Airunclassified

Teknologi Penyimpanan Umbi Kentang (Solanum tuberosum L.) Var. GM-05 dengan Rekayasa Pencahayaan untuk mempertahankan Kesegarannya

Broto¹,

Setyabudi²,

Sunarmani³

et al. 2018

J. Penelit Pascapanen Pertan

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Kondisi penyimpanan menjadi kata kunci untuk meningkatkan daya simpan umbi kentang GM-05 dengan mutu segar yang terjaga. Kentang segar GM-05 dalam penelitian ini diperoleh dari Kebun Percobaan Balai Penelitian Sayuran, Lembang dan dipanen pada umur 90 Hari Setelah Tanam (HST). Umbi kentang dengan bobot masing-masing 30 kg dikemas dalam karung rajut, disimpan pada kondisi (1) ruangan gelap, (2) ruangan dengan pencahayaan 100-500 lux/lilin, dan (3) dihamparkan sebagai kontrol. Penyimpanan dilakukan pada suhu ambient, 20, dan 10oC. Pengamatan dilakukan setiap 2 (dua) minggu sekali selama 3 bulan penyimpanan. Parameter yang diamati meliputi: susut bobot, kadar air, kadar protein, kadar karbohidrat, kadar lemak, kadar amilosa, kadar abu, dan tekstur. Rancangan percobaan menggunakan rancangan acak lengkap tersarang dengan ulangan tiga kali dan signifikansi beda nyata terkecil pada taraf 5%. Hasil penelitian menunjukkan bahwa penyimpanan dalam ruang gelap maupun yang dengan pencahayaan 100-500 lux/lilin suhu 10 oC memberikan susut bobot dan laju penurunan kadar air terendah dibandingkan perlakuan lainnya. Kadar karbohidrat, kadar abu, dan tekstur tidak terpengaruh dengan semua perlakuan penyimpanan. Penurunan kadar lemak dan amilosa umbi kentang melambat hingga masing-masing sebesar 0,14% dan 4,42% terjadi pada penyimpanan dalam ruang gelap maupun yang dengan pencahayaan pada suhu 10 oC. Kadar protein meningkat hingga pada kisaran 1,51%. Penyimpanan suhu 10oC dengan kondisi gelap ataupun pencahayaan 100-500 lux/lilin merupakan metode penyimpanan kentang GM-05 terbaik karena mampu mempertahankan mutu dan kesegarannya.

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Potato protein isolates: Recovery and characterization of their properties

Cited by 124 publications

References 26 publications

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Brewery Wastes Reuse for Protease Production by Lactic Acid Bacteria Fermentation

Teknologi Penyimpanan Umbi Kentang (Solanum tuberosum L.) Var. GM-05 dengan Rekayasa Pencahayaan untuk mempertahankan Kesegarannya

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