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Recovering proteins from potato juice by complexation with natural polyelectrolytes
Author(s) -
Kong Xiangzhen,
Kong Lingzhi,
Ying Yusang,
Hua Yufei,
Wang Li
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12851
Subject(s) - polyelectrolyte , polysaccharide , chemistry , chitosan , carrageenan , ionic strength , chromatography , tricine , titration , food science , polymer , biochemistry , organic chemistry , aqueous solution
Summary Potato proteins ( PP ) in the lab‐made potato juice consists of patatins (38.1%), protease inhibitors (56.7%) and other high molecular weight proteins (5.1%) as characterised by Tricine‐ SDS ‐ PAGE and MALDI ‐ TOF / TOF ‐ MS . To recover PP from potato juice, the complex behaviours of PP with several natural polyelectrolytes as a function of pH and protein to polyelectrolyte ratio ( R PP /Polysaccharide ) were studied by turbidimetric titration. Results indicated that the turbidity curves of PP ‐polysaccharides displayed a shift to higher pH for chitosan and lower pH for anionic polysaccharides with the decreasing of R PP /Polysaccharide . Chitosan could be used to selectively recover patatin with the purity of 88.6%, and the highest protein yield (51.9%) was achieved at pH 6.0 and R PP/chitosan of 1:2. Carrageenan, one typical anionic polysaccharide, could recover all the PP in potato juice at pH 3.5 and R PP /carrageenan of 2.5:1 with no special protein selectivity.