Miedzianka J, Pęksa A, Pokora M, Rytel E, Tajner-Czopek A, Kita A. Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis.
Food Chem 2014;
159:512-8. [PMID:
24767090 DOI:
10.1016/j.foodchem.2014.03.054]
[Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 03/06/2014] [Accepted: 03/11/2014] [Indexed: 11/28/2022]
Abstract
Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydrolysates were determined. A 2 h long process occurred profitable to obtain preparations of well balanced amino acid composition as well as proved functional properties. The industrial preparation, modified within proteolytic enzyme, totally soluble (average 98%), was characterised by fivefold higher oil holding capacity (average 5.4 cm(3)/g) and much better foam capacity (more than 150%) as compared to the material underwent modification (13.00%, 2.1 cm(3)/g and 5.33%, respectively). Presented results suggested potential use of fodder potato protein not destined directly for food purposes as the suitable product for preparations characterised by high nutritive value and functional properties.
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