Influence of industrial potato protein production parameters on the characteristics of intermediated and final products
Anna Pęksa
elzbieta.rytel@upwr.edu.plKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Wiesław Kopeć
Katedra Surowców Zwierzęcych i Zarządzania Jakością, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Maria Stańkowska
Przedsiębiorstwo Przemysłu Ziemniaczanego Pepees w Łomży (Poland)
Marek Damski
Katedra Surowców Zwierzęcych i Zarządzania Jakością, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Emil Hermanowski
Przedsiębiorstwo Przemysłu Ziemniaczanego Pepees w Łomży (Poland)
Beata Długozima
Przedsiębiorstwo Przemysłu Ziemniaczanego Pepees w Łomży (Poland)
Agnieszka Tajner-Czopek
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Abstract
We investigated samples of potato juice, protein precipitate and supernatant after protein precipitation taken from the line of fodder potato protein in starch factory. We determined the effect of the lowering of the temperature of potato protein coagulation in a juice of native pH on chemical composition of analyzed samples. The temperature of 90°C allowed for the obtaining of potato protein precipitate after centrifuge. The resulting preparation contained over 70% of the protein and about 30% of pectins. Glycoalkaloids content balanced on the similar level in potato juice, protein preparation and in the supernatant obtained after coagulation process.
Keywords:
glycoalkaloids, thermal coagulation, pectins, potato juceReferences
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Authors
Anna Pęksaelzbieta.rytel@upwr.edu.pl
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Wiesław KopećKatedra Surowców Zwierzęcych i Zarządzania Jakością, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Maria StańkowskaPrzedsiębiorstwo Przemysłu Ziemniaczanego Pepees w Łomży Poland
Authors
Marek DamskiKatedra Surowców Zwierzęcych i Zarządzania Jakością, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Emil HermanowskiPrzedsiębiorstwo Przemysłu Ziemniaczanego Pepees w Łomży Poland
Authors
Beata DługozimaPrzedsiębiorstwo Przemysłu Ziemniaczanego Pepees w Łomży Poland
Authors
Agnieszka Tajner-CzopekKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
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Copyright (c) 2016 Anna Pęksa, Wiesław Kopeć, Maria Stańkowska, Marek Damski, Emil Hermanowski, Beata Długozima, Agnieszka Tajner-Czopek
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