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), and products formed as a part of indigenous enzyme activity. Among enzymatic induced changes, proteolytic enzymes give rise to bitter peptides, while redox enzymes constitute e.g. four polyphenol oxidases (PPOs) and various peroxidases given raise to browning reaction products, and at least three different lipoxygenases (LOXs) giving raise to two volatile secondary lipid oxidation products e.g. 2-pentyl-furan and hexanal6.
The present study will investigate how these compounds can be eliminated using different down-stream processing strategies including pH, heat, and filtration as well as inhibitors for specific enzymes.
The project is aligned to UN's SGD:
