ArticleNPJ science of food2026
Acid precipitation salting out as an efficient strategy for high purity potato trypsin inhibitor recovery.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Potato trypsin inhibitor (PTI) is a high-value bioactive protein from potato processing wastewater with potential applications in functional foods and nutraceuticals. This study systematically compared three extraction strategies-acid precipitation-salting out, direct resin adsorption, and zinc ion precipitation-for PTI recovery from simulated potato processing wastewater. Acid precipitation-salting out emerged as the most effective approach, yielding PTI with high purity (63.62% protein), superior specific activity (533.06 TIU/mg), and enhanced structural stability evidenced by high β-sheet content (48.09%), narrow particle size distribution, and elevated zeta potential. The extracted PTI exhibited favorable emulsifying capacity (66.68%), foam stability exceeding 80%, broad pH stability, and moderate resistance to simulated gastrointestinal digestion (73.98% activity retention). In contrast, resin adsorption achieved higher yield but lower purity and functionality, while zinc ion precipitation introduced significant heavy metal residue risks. This work establishes acid precipitation-salting out as a scalable strategy for high-quality PTI extraction and highlights its dual functionality as a bioactive and techno-functional ingredient, supporting sustainable valorization of potato processing waste.
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