Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis.

Abstract:

:Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydrolysates were determined. A 2 h long process occurred profitable to obtain preparations of well balanced amino acid composition as well as proved functional properties. The industrial preparation, modified within proteolytic enzyme, totally soluble (average 98%), was characterised by fivefold higher oil holding capacity (average 5.4 cm(3)/g) and much better foam capacity (more than 150%) as compared to the material underwent modification (13.00%, 2.1 cm(3)/g and 5.33%, respectively). Presented results suggested potential use of fodder potato protein not destined directly for food purposes as the suitable product for preparations characterised by high nutritive value and functional properties.

journal_name

Food Chem

journal_title

Food chemistry

authors

Miedzianka J,Pęksa A,Pokora M,Rytel E,Tajner-Czopek A,Kita A

doi

10.1016/j.foodchem.2014.03.054

subject

Has Abstract

pub_date

2014-09-15 00:00:00

pages

512-8

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(14)00445-2

journal_volume

159

pub_type

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