POTATO PROTEIN CONCENTRATES: THE INFLUENCE OF VARIOUS METHODS OF RECOVERY UPON YIELD, COMPOSITIONAL AND FUNCTIONAL CHARACTERISTICS

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Abstract
Potato processing effluents represent a potential source of valuable protein as well as a major waste disposal problem. Potato protein is commonly recovered by heat (in excess of 90°C) with pH adjustment between 3.5 and 5.5. The present study compared yield, and some compositional, and functional characteristics of potato protein concentrate (PPC) recovered with either HCl or FeCl3 (pH 3.0, 20–22°C), or HCl/heat (pH 4.8, 98–99°C). Under pilot plant conditions, recoveries of 22.7, 36.7, and 37.5% of the crude protein (N × 6.25) were obtained with HCl, FeCl3, and HCl/heat, respectively. Crude protein content of the PPC precipitated by HCl, FeCl3, and HCl/heat were 65.6, 57.5, and 78.2% respectively. Ash and vitamin C values were higher in those PPC recovered at room temperature, with Fe content being highest in the PPC recovered with FeCl3. The nitrogen solubility of the FeCl3 precipitate, at pH 7.0, was 1.5 and more than 7 times that of the HCl, and HCl/heat precipitates, respectively. Whipping capacity of PPC was not influenced by precipitation method. The most favorable fat absorption and water absorption capacities were exhibited by the HCl and HCl/heat precipitates, respectively.

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