Effect of Recovery Methods on Yield, Quality and Functional Properties of Potato Protein Concentrates

Several coagulants were tested as potentíal potato proteín precipitants at room temperature for possible alternatives to the recently used energy‐intensive pH adjustment/heat coagulation method. Potato processing waste was simulated under pilot plant conditions and was used as a model system for the protein recovery from food wastes. The amount of protein precipitated by citric acid and ferric chloride was comparable with that obtained by TCA/heat treatment. Crude protein content was lower and ash content was higher for the samples coagulated at room temperature but nitrogen solubility was higher when compared to the heat coagulated one.