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.

中文翻译：

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从马铃薯废汁中获得的蛋白质的技术和抗氧化特性


摘要 本文介绍了通过新型超滤方法获得的马铃薯汁（PJ）浓缩蛋白的工艺和抗氧化特性。对通过传统的酸凝固蛋白质方法从废石榴汁中获得的商业产品进行了研究以进行比较。评估了吸水或吸油、起泡能力、泡沫稳定性 (FS) 以及在不同 pH 值下的溶解度等功能特性。此外，还测定了总酚化合物含量、抗氧化活性和矿物质成分。结果表明，超滤得到的PJ浓缩蛋白具有良好的吸油性能（6.30 mL/g），比对比中使用的市售蛋白（P2 = 2.33 mL/g，P3 = 2.67 mL/g）高出两倍多。 g）。此外，产生和稳定泡沫的能力也更高（测试 60 分钟后，FS 范围从 pH = 10 时的 20.0% 到 pH = 2 时的 11.3%）。与其他样品相比，它具有更高的常量和微量元素含量以及抗氧化活性。因此，可以从淀粉生产过程的废品中获得有趣的马铃薯浓缩蛋白，这可能是丰富食品的有趣原料。