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Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers
Author(s) -
Ralla Kathrin,
Sohling Ulrich,
Suck Kirstin,
Kasper Cornelia,
Ruf Friedrich,
Scheper Thomas
Publication year - 2012
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.201200030
Subject(s) - chemistry , protease , starch , chromatography , potato starch , food science , separation method , neutral protease , fruit juice , enzyme , biochemistry
Potato fruit juice as a by‐product of the starch industry contains proteins with interesting functionalities such as protease inhibitors or patatin with its high nutritional value. Due to their functional properties, these proteins are principally of industrial interest. A drawback for the application of these potato proteins is the separation and isolation under maintenance of the biological activity. So far, there are no methods in literature, which are satisfying concerning the costs or the separation performance. In this study, we show a chromatographic approach using natural clay minerals as cation exchangers to separate two protein fractions in potato fruit juice. Additionally, the content of glycoalkaloids naturally occurring in potatoes is significantly reduced in a single step together with the separation of the patatins and the protease inhibitors.