Improved Extraction and Sample Cleanup of Tri-glycoalkaloids α-Solanine and α-Chaconine in Non-denatured Potato Protein Isolates
| Autor: | Gert Klip, Marc Christiaan Laus, Marco L. F. Giuseppin |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
congenital
hereditary and neonatal diseases and abnormalities Chromatography Solanine Chemistry fungi Extraction (chemistry) food and beverages 04 agricultural and veterinary sciences 040401 food science Applied Microbiology and Biotechnology Analytical Chemistry chemistry.chemical_compound Acetic acid 0404 agricultural biotechnology Glycoalkaloid Plant protein Extraction methods Solid phase extraction Chaconine Safety Risk Reliability and Quality Safety Research Food Science |
| Zdroj: | Food Analytical Methods. 10:845-853 |
| ISSN: | 1936-976X 1936-9751 |
| Popis: | Glycoalkaloids in potato-derived products result in bitter taste and potentially toxic effects at high intakes. Generally, extraction of glycoalkaloids prior to HPLC analysis is carried out by dilute acetic acid. For most potato-derived extracts including heat-coagulated potato proteins, this extraction method is sufficient to achieve satisfying tri-glycoalkaloid (TGA) recoveries. Soluble potato proteins obtained by non-denaturing processes show different requirements for glycoalkaloid extraction. TGA extraction was optimized for two commercially available native potato protein isolates and compared to heat-coagulated potato protein. The highest TGA levels were determined in the extract when extraction was carried out at 40 °C by at least 5 % acetic or propionic acid supplemented with 20 mM Na-1-heptanesulfonate (HSA). Addition of HSA results in substantially improved TGA extraction and induces precipitation of soluble protein which enhanced sample cleanup. On the contrary, extraction of TGA from coagulated potato protein in the presence of HSA showed a reduced TGA extraction efficiency. This improved TGA extraction procedure for soluble non-denatured potato protein isolates results in reliable quantification of bitter tasting and toxic glycoalkaloid levels. This contributes to a non-bitter and safe use of the nutritional and functional benefits of this plant protein in food applications. |
| Databáze: | OpenAIRE |
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