Solubility and Emulsifying Properties of Potato Protein Isolate

doi:10.7506/spkx1002-6630-200917020

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17 ): 91-94.doi: 10.7506/spkx1002-6630-200917020

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Solubility and Emulsifying Properties of Potato Protein Isolate

PIAO Jin-miao1，DU Feng-hua1，QI Bin2,*

1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
2. College of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China

Received:2009-04-25 Online:2009-09-01 Published:2014-04-14
Contact: QI Bin E-mail:qibin65@126.com

Abstract

Abstract:

Potato protein isolate (PPI) was prepared by isoelectric precipitation. The effects of pH and ionic variety on nitrogen solvable index (NSI), emulsion activity index (EAI) and emulsion stability index (ESI) of PPI were studied. The essential acid amino acids accounted for approximately 44.02% of PPI while the contents of threonin, valine, isoleucine, leucine and lysine were apparently higher than the recommendation values of FAO/WHO. The solubility of PPI in distilled water was higher than that in 1% NaCl solution at pH 1－10 (except pH 4). Little effect of pH was observed on the solubility of PPI in 1% CaCl2 solution and the NSI was in the range of 30%－40%. pH exhibited little effect on EAI and ESI of PPI in salt solution, because of the presence of salt showing salting out.

Key words: potato, protein isolates, solubility, emulsifying properties

CLC Number:

TS201.21

PIAO Jin-miao1，DU Feng-hua1，QI Bin2,*. Solubility and Emulsifying Properties of Potato Protein Isolate[J]. FOOD SCIENCE, 2009, 30(17 ): 91-94 https://doi.org/10.7506/spkx1002-6630-200917020

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Solubility and Emulsifying Properties of Potato Protein Isolate

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