Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings.

Autor: Van den Wouwer B; Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, B-8500 Kortrijk, Belgium; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: ben.vandenwouwer@ugent.be., Brijs K; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: kristof.brijs@kuleuven.be., Carpentier S; Division of Crop Biotechnics, Department of Biosystems, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium; SYBIOMA: Facility for Systems Biology Mass Spectrometry, Herestraat 49, B-3000 Leuven, Belgium. Electronic address: sebastien.carpentier@kuleuven.be., Wouters AGB; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: arno.wouters@kuleuven.be., Raes K; Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, B-8500 Kortrijk, Belgium. Electronic address: katleen.raes@ugent.be.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Aug 30; Vol. 450, pp. 139301. Date of Electronic Publication: 2024 Apr 10.
DOI: 10.1016/j.foodchem.2024.139301
Abstrakt: By-products from the potato processing industry, like potato trimmings, are sustainable sources of proteins. Here, a size-exclusion high performance liquid chromatography (SE-HPLC) method was applied to simultaneously determine the extractability and aggregation state of proteins from three batches of potato trimmings of different cultivars. Obtained SE-HPLC profiles allowed distinguishing between the patatin and protease inhibitor fractions of potato proteins. Moreover, only 75% of the crude proteins could be extracted in phosphate buffer containing sodium dodecyl sulfate and a reducing agent, indicating the presence of physical extraction barriers. Ball milling for 5 min significantly increased protein extractability, but prolonged treatment resulted in aggregation of native patatin and a reduced protein extractability. Microwave-dried trimmings had a lower protein extractability than freeze-dried trimmings. In future research, the SE-HPLC method can be used to examine changes in potato protein (fractions) as a result of processing.
Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Katleen raes reports financial support was provided by Flanders Innovation & Entrepreneurship. Kristof Brijs reports financial support was provided by Kuleuven - industrial research fund. Katleen Raes reports financial support was provided by Flanders’ FOOD. Kristof Brijs reports financial support was provided by Flanders’ FOOD. Kristof Brijs reports financial support was provided by Flanders Innovation & Entrepreneurship. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
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