• norsk
    • English
  • norsk 
    • norsk
    • English
  • Logg inn
Vis innførsel 
  •   Hjem
  • Artikler, rapporter, filmer / Articles, reports, movies
  • Artikkel - fagfellevurdert vitenskapelig / Articles - peer-reviewed
  • Vis innførsel
  •   Hjem
  • Artikler, rapporter, filmer / Articles, reports, movies
  • Artikkel - fagfellevurdert vitenskapelig / Articles - peer-reviewed
  • Vis innførsel
JavaScript is disabled for your browser. Some features of this site may not work without it.

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

Strætkvern, Knut Olav; Schwarz, Jurgen G.
Journal article
Thumbnail
Åpne
StraetkvernSchwarz.pdf (734.5Kb)
Permanent lenke
http://hdl.handle.net/11250/134506
Utgivelsesdato
2012
Metadata
Vis full innførsel
Samlinger
  • Artikkel - fagfellevurdert vitenskapelig / Articles - peer-reviewed [1618]
Originalversjon
Strætkvern, Knut Olav, & Schwarz, Jurgen G. (2012). Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration. Food and Bioprocess Technology, 5(5), 1939-1949. doi: http://dx.doi.org10.1007/s11947-010-0494-2   10.1007/s11947-010-0494-2
Sammendrag
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 kDaMWCO, 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 gl−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.
Beskrivelse
This is the postprint version of the article published in Food and Bioprocess Technology. The published article is available at www.springerlink.com
Tidsskrift
Food and Bioprocess Technology

Kontakt oss | Gi tilbakemelding

Personvernerklæring
DSpace software copyright © 2002-2019  DuraSpace

Levert av  Unit
 

 

Bla i

Hele arkivetDelarkiv og samlingerUtgivelsesdatoForfattereTitlerEmneordDokumenttyperTidsskrifterDenne samlingenUtgivelsesdatoForfattereTitlerEmneordDokumenttyperTidsskrifter

Min side

Logg inn

Statistikk

Besøksstatistikk

Kontakt oss | Gi tilbakemelding

Personvernerklæring
DSpace software copyright © 2002-2019  DuraSpace

Levert av  Unit