Premium
Die Fraktionen des Kartoffeleiweißes
Author(s) -
Zelenka S.,
Šašek A.
Publication year - 1971
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19710230805
Subject(s) - starch , dry matter , food science , chemistry , potato starch , fermentation , agronomy , biology
Fractions of the Potato Protein. Modern starch technology aims at utilization of potato protein from the fruit water for food stuffs, feeding materials or as a nitrogen source matrix in industrial fermentation. This is done to improve the economic situation of potato starch factories. Scientific knowledge of the matter, however, is still fragmentary. This is why the composition of fruit water protein as to the different fractions has been examined. It was found that protein fractions of the examined eight species of the world potato sortiment (early, medium early, medium late and late) did not show differences of quality. Quantitative differences, however, were found. For practical utilization of potato protein it is important to state the influence of heating during evaporation of the fruit water. The lowest influence on qualitative properties was found with temperatures up to 60°C.