University of Oulu

Taskila et al. Concentration and separation of active proteins from potato industry waste based on low-temperature evaporation and ethanol precipitation. Scientifica Volume 2017 (2017), Article ID 5120947, 6 pages,

Concentration and separation of active proteins from potato industry waste based on low-temperature evaporation and ethanol precipitation

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Author: Taskila, Sanna1; Ahokas, Mikko1; Järvinen, Juho1;
Organizations: 1Faculty of Technology, Chemical Process Engineering Unit, University of Oulu, P.O. Box 4200, 90014 Oulu, Finland
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 1.2 MB)
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Language: English
Published: Hindawi, 2017
Publish Date: 2017-04-06


Purpose: Potato fruit juice, a residue of starch industry, contains up to 2.5% [w/w] of proteins that are potentially valuable raw-materials of food, cosmetic, and pharma industries. The recovery of protein from the potato fruit juice is limited by the lack of industrially feasible concentration and separation technologies. The present research thus aimed at development of such process for the separation of active protease inhibitors from potato fruit juice.

Methods: Low temperature mechanical vapor recompression evaporation was applied for concentration of potato fruit juice followed by ethanol precipitation for recovery of active proteins. The effects of precipitation temperature and precipitative agents were investigated employing response surface modeling methodology.

Results: Concentration of potato fruit juice by evaporation was successful without loss of trypsin inhibition activity. Precipitation using 6.5 M ethanol at low temperature (0–+4°C) was found suitable for the recovery of active protease inhibitors from the concentrate. Piloting at starch industry yielded 50% of total proteins, with a high quantity of active protease inhibitors and a minor inclusion of other proteins.

Conclusion: Concentration by low-temperature evaporation, followed by ethanol precipitation of protease inhibitors at optimized temperature, is an attractive option for valorization of potato fruit juice.

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Series: Scientifica
ISSN: 2090-908X
ISSN-E: 2090-908X
ISSN-L: 2090-908X
Volume: 2017
Article number: 5120947
DOI: 10.1155/2017/5120947
Type of Publication: A1 Journal article – refereed
Field of Science: 116 Chemical sciences
Funding: This research was financed by the European Regional Development Fund (Project A32182), Finnish Funding Agency for Innovation (Project 553/31/2014), and University of Oulu, Chemical Process Engineering Unit.
Copyright information: Copyright © 2017 Sanna Taskila et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.