Print Email Facebook Twitter The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives Title The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives Author van Koningsveld, G.A. Gruppen, H. de Jongh, H.H.J. Wijngaards, G. van Boekel, M.A.J.S. Walstra, P. Voragen, A.G.J. Centraal Instituut voor Voedingsonderzoek TNO Publication year 2002 Abstract The effects of pH and various additives on the precipitation and (re)solubility at pH 7 of potato proteins from industrial potato fruit juice (PFJ) were studied. The use of various strong and weak acids did not result in differences in protein precipitation, which on average occurred to a maximum of 60% of total protein at pH 3. Weak acids did, however, result in precipitates with a higher resolubility at pH 7 compared with strong acids. At pH 5, addition of FeCl3 or ZnCl2 increased both precipitation and resolubility compared with the situation without additives. The largest increases in both precipitation and resolubility were achieved using organic solvents at pH 5 as an additive, resulting in a maximum precipitation and maximum resolubility at pH 7 of 91 and 83% of total protein respectively. The results described in this study lead to the hypothesis that precipitation and resolubilisation of potato proteins from PFJ are not determined by their isoelectric pH but by their interactions with low-molecular-weight components. © 2001 Society of Chemical Industry. Subject NutritionAcidsMetal saltsOrganic solventsPotatoProteinSolubilitySolanum tuberosum To reference this document use: http://resolver.tudelft.nl/uuid:8dc5c89e-5908-436f-acbe-2204064dd551 DOI https://doi.org/10.1002/jsfa.1015 TNO identifier 72514 ISSN 0022-5142 Source Journal of the Science of Food and Agriculture, 82 (1), 134-142 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.