ArticleOpen life sciences2020
Technological and antioxidant properties of proteins obtained from waste potato juice.
Article in Open life sciences, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions.Foods (Basel, Switzerland) · 2025Article
- Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Molecules (Basel, Switzerland) · 2025Article
- Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion.Foods (Basel, Switzerland) · 2024Article
- A review on waste valorization, biotechnological utilization, and management of potato.Food science & nutrition · 2023Review
- Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.Foods (Basel, Switzerland) · 2023Article
- Impact of Crop Sequence and Fertilization on Potato Yield in a Long-Term Study.Plants (Basel, Switzerland) · 2023Article
- The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.Molecules (Basel, Switzerland) · 2023Article
- Bioactive Substances of Potato Juice Reveal Synergy in Cytotoxic Activity against Cancer Cells of Digestive System StudiedNutrients · 2022Article
- Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels.Gels (Basel, Switzerland) · 2022Article
- Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Foods (Basel, Switzerland) · 2022Article
- Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate.Molecules (Basel, Switzerland) · 2021Article
- Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice.Molecules (Basel, Switzerland) · 2021Article
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Authors and funding
5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.
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