Premium
Protein recovery from waste effluents of potato processing plants
Author(s) -
KNORR DIETRICH
Publication year - 1977
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/j.1365-2621.1977.tb00143.x
Subject(s) - effluent , protein quality , waste management , environmental science , acre , quality (philosophy) , single cell protein , microbiology and biotechnology , plant protein , crop , food science , agricultural science , agronomy , biology , engineering , philosophy , epistemology , fermentation
Summary Potatoes presently supply an important caloric need in high latitude countries where the crop is adapted. They are one of the most efficient suppliers of calories per acre and provide the world with 6 million metric tons of protein per year. Potato protein quality is superior to most major plant proteins, and is close to the quality of whole egg protein. Because of the quantity and quality of potato protein, and the importance of reducing waste effluents, wastes from potato processing plants should be utilized for recovering food, feed and useful byproducts. Methods used for the recovery process of potato proteins are described herein. Problems concerned with product utilization such as protein quality and acceptability (e.g. risk factors, functional properties) are discussed as well as potential uses of the protein products. It is likely that potato protein recovered from waste effluents will find a place in food and feed markets of the future as supplements to existing products, or as a protein source of fabricated foods.