The protein side stream from potato starch manufacturing is one of the largest side streams in Denmark. The protein isolate has a high-quality considering protein nutrition and functional properties. It is approved for human consumption and is already on the market. However, off-flavor is the main problem for potato protein to be sold in significant amounts as food ingredients. The off-flavor formation in the potato starch side streams have different origin and is thus by nature highly diverse. There are secondary plant metabolites e.g. triglycoalkaloids (TGAs)1, and products formed as a part of indigenous enzyme activity2, 3, 4, 5, 6. Among enzymes induced changes, proteolytic enzyme give raise to bitter peptides, while redox enzymes constitute e.g. four polyphenol oxidases (PPOs)2 and various peroxidases given raise to browning reaction products6, and at least three different lipoxygenases (LOXs)4 giving raise to two volatile secondary lipid oxidation products e.g. 2-pentyl-furan and hexanal6.
The present study will investigate which compounds that can be linked to any of the above-mentioned trigger mechanisms. The use of mass spectrometry will be central in the study.
References:
1 Friedman M. Potato glycoalkaloids and metabolites: roles in the plant and in the diet- (2006). J Agric Food Chem. 15;54(23):8655-81. doi: 10.1021/jf061471t.
2 Rasmussen CB, Enghild JJ, Scavenius, C (2021). Identification of polyphenol oxidases in potato tuber (Solanum tuberosum) and purification and characterization of the major polyphenol oxidases. Food Chem. 365: 130454
3 Charoenkwan P, Yana J, Schaduangrat N, Nantasenamat C, Hasan MM, Shoombuatong W. iBitter-SCM: Identification and characterization of bitter peptides using a scoring card method with propensity scores of dipeptides. Genomics. 2020 Jul;112(4):2813-2822. doi: 10.1016/j.ygeno.2020.03.019. Epub 2020 Mar 28. PMID: 32234434.Duggan T, Dawid C, Baur S,
4 Royo J, Vancanneyt G, Pérez AG, Sanz C, Störmanni K, Rosahli S, Sánchez-Serrano,JJ (1996). Characterization of Three Potato Lipoxygenases with Distinct Enzymatic Activities and Different Organ-specific and Wound-regulated Expression Patterns. The J Biol. Chem., 271: 21012–21019
5 Grebenteuch S, Kroh LW, Drusch S, Rohn S. Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil. Foods. 2021 Oct 12;10(10):2417. doi: 10.3390/foods10102417. PMID: 34681465; PMCID: PMC8535505.
6 Santos MNS, Lima PCC, Araujo, FF, Araújo, NO, Finger FL (2019). Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors. Food Science and Technology, https://doi.org/10.1590/fst.08119
7 Nielsen SD, Schmidt JM, Kristiansen GH, Dalsgaard TK, & Larsen LB (2020). Liquid chromatography mass spectrometry quantification of glycoalkaloids in potato protein powder. Foods, 9, 416, doi:10.3390/foods9040416
The project is aligned to UN's SGD:
