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Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

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Abstract

Obtaining native protein from potato fruit water (PFW) acceptable for food consumption was attempted by comparing expanded bed adsorption (EBA) and ultrafiltration (UF).The methods were assessed on their process performance and the product quality. Extractable tuber proteins were recovered from lab-prepared PFW either by adsorption to an EBA column using a mixed mode resin (0.31 L) or by batch concentration in an UF (10 kDa MWCO, 0.093 m2) unit and then freeze dried. The yields on protein and esterase activity were higher (p < 0.05 and p < 0.01; Mann–Whitney U-test) in UF (3.2 g l−1 PFW and 3.17 kU l−1 PFW) than in EBA (1.8 and 1.21). The performance difference was also reflected in process productivity for esterase activity which was fivefold better (p < 0.01) in UF (4.30 kU h−1) than with EBA (0.84) due to the higher enzyme retention; protein productivities were the same. The content of solanidine glycoalkaloids was depleted to moderate levels but came out unaffected by the processing method: EBA 286 ppm, UF 213 ppm. The low levels of chlorogenic acid in all EBA preparations were negatively correlated to high brightness score (L* = 73.8%), a favorable attribute in food-quality proteins. Both methodologies produced native preparations of comparable protein content (75%). EBA processing, however, increased the fraction of the patatin protein which may offer advantages in food applications.

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Abbreviations

C :

Concentration outlet

C 0 :

Concentration inlet

CF:

Concentration factor

CV:

Column volume of settled resin

CQA:

Chlorogenic acid

EAAI:

Essential amino acid index

EBA:

Expanded bed adsorption

expCV:

Column volume of the expanded resin

L*:

Brightness

MiMo:

Mixed mode

MWCO:

Molecular weight cutoff

PFW:

Potato fruit water

PI:

Protease inhibitor

R app :

Apparent rejection coefficient

RO:

Reverse osmosis

TGA:

Total glycoalkaloids

TMP:

Transmembrane pressure

UF:

Ultrafiltration

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Acknowledgements

We are grateful for the technical assistance of Mr. Matthew Whittiker, UMES food science technician, on potato juice extraction and various analytical procedures and of Mrs. Else Berit Stenseth, HUC senior lab technician, for performing the CQA analysis. Dr. Arne Linløkken, HUC, is acknowledged for the valuable advice on statistical analysis. We are especially indebted to Dr. Sacha Beutel, at the Institut für Technische Chemie, Gottfried Wilhelm Leibniz Universität Hannover, for providing the HPLC analysis of glycoalkaloids.

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Authors and Affiliations

  1. Department of Natural Science and Technology, Hedmark University College, POB 4010, Bedriftssenteret, NO-2306, Hamar, Norway

    Knut Olav Strætkvern

  2. Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, MD, 21853-1299, USA

    Jurgen G. Schwarz

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  1. Knut Olav Strætkvern
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  2. Jurgen G. Schwarz
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Correspondence to Knut Olav Strætkvern.

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Strætkvern, K.O., Schwarz, J.G. Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration. Food Bioprocess Technol 5, 1939–1949 (2012). https://doi.org/10.1007/s11947-010-0494-2

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  • DOI: https://doi.org/10.1007/s11947-010-0494-2

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