University of Oulu

Ahokas, M., Taskila, S. and Tanskanen, J. (2018) Enzyme Aided Low Temperature Evaporation for Concentration of Active Proteins from Potato Fruit Juice. Journal of Water Resource and Protection, 10, 846-856.

Enzyme aided low temperature evaporation for concentration of active proteins from potato fruit juice

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Author: Ahokas, Mikko1; Taskila, Sanna1; Tanskanen, Juha1
Organizations: 1Chemical Process Engineering Research Unit, University of Oulu
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 1.2 MB)
Persistent link:
Language: English
Published: Scientific Research Publishing, 2018
Publish Date: 2018-09-12


Extraction of starch from potato leads to formation of potato fruit juice (PFJ), which consists of proteins, fibers, starch and water. PFJ contains 1% – 3% [w/w] of proteins, including protease inhibitors that are potentially valuable for various applications, and could thus bring added value to the potato industry. The use of proteins of PFJ in bioactive form is limited by lack of benign and cost-efficient concentration technologies. The present approach combines a previously introduced low-temperature mechanical vapor compression evaporation technology with option to enzymatic viscosity management in case of high-viscosity fluids. In pilot-scale evaporation, an increase of solid content from 10% to 40% was achieved without major technical challenges. The proposed method offers a low-energy means for the concentration potato industry wastewater and reclamation of valuable proteins in active form.

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Series: Journal of water resource and protection
ISSN: 1945-3094
ISSN-E: 1945-3108
ISSN-L: 1945-3094
Volume: 10
Issue: 9
Article number: 87186
DOI: 10.4236/jwarp.2018.109048
Type of Publication: A1 Journal article – refereed
Field of Science: 220 Industrial biotechnology
Funding: This research was financed by the European Regional Development Fund project A70161.
Copyright information: Copyright © 2018 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0).