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Precipitation of proteins from potato juice with bentonite
Author(s) -
Lindner Pinhas,
BenGera Itamar,
Keren Rami
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740321207
Subject(s) - bentonite , chemistry , adsorption , fraction (chemistry) , precipitation , chromatography , food science , organic chemistry , chemical engineering , physics , meteorology , engineering
The recovery of proteins from potato juice by treatment with bentonite has been investigated. All proteins can be precipitated from potato juice by acidification and addition of bentonite. The acid‐coagulatable protein fraction is adsorbed less by bentonite than the acid‐soluble protein fraction. Maximum adsorption of the acid‐soluble fraction occurs at pH 5.0. The working conditions recommended for obtaining a protein‐free potato juice are acidification to pH 4.5 and addition of bentonite to obtain a weight ratio of soluble protein: bentonite of 0.9. At the natural pH of potato juice (pH 5.8‐6.0), adsorption of potato proteins on bentonite is irreversible. About 62% of the adsorbed protein can be recovered by alkali treatment at pH 13.