Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products
Starch production from fresh sweet potatoes generates process wastewater called sweet potato cell liquid (SPCL), which is rich in sweet potato protein (SPP). Currently, the commonly used protein recovery methods, such as isoelectric point precipitation and ultrafiltration, were not suitable for SPP...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Recovery-of-Proteins-from-Sweet-Potato-Cell-Liquid-by-Acidification-via-Inoculation,182846,0,2.html |
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| author | Qingshuai Li Liping Liu Yanlei Han Xiangying Zhao Mingjing Yao Jing Ma Mo Han Jiaxiang Zhang |
| author_facet | Qingshuai Li Liping Liu Yanlei Han Xiangying Zhao Mingjing Yao Jing Ma Mo Han Jiaxiang Zhang |
| author_sort | Qingshuai Li |
| collection | DOAJ |
| description | Starch production from fresh sweet potatoes generates process wastewater called sweet potato cell liquid (SPCL), which is rich in sweet potato protein (SPP). Currently, the commonly used protein recovery methods, such as isoelectric point precipitation and ultrafiltration, were not suitable for SPP recovery due to the low protein content of SPCL and the high cost of recovery. The feasibility of recovering SPP by SPCL acidification via inoculation-assisted fermentation was investigated in this study. The results indicated that the pH of SPCL could be reduced to approximately 4.0 within 6 h of fermentation with inoculation, resulting in an SPP extraction yield of 55.45% and purity of 66.23 g protein/100 g. With the addition of heating treatment, the extraction yield of SPP increased to 76.97–95.34%, while it maintained the purity of 66.36–70.12 g protein/100 g. The composition analysis revealed that SPP products contained sugars (below 11.5 g/100 g) in addition to protein and trace amounts of lignin and phenolics. Functional properties analysis showed that the SPP recovered by inoculation-enhanced fermentation exhibited better emulsifying and foaming properties, and higher digestibility compared to the SPP precipitated using hydrochloric acid. The method of extracting SPP from SPCL by inoculation-enhanced fermentation, as developed in this study, was a straightforward and cost-effective process that fosters significant potential for industrial applications. |
| format | Article |
| id | doaj-art-ca60b8426c0c41ba8422e1d1238ac804 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ca60b8426c0c41ba8422e1d1238ac8042025-02-02T23:57:21ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-02-01741495810.31883/pjfns/182846182846Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein ProductsQingshuai Li0https://orcid.org/0009-0002-3501-021XLiping Liu1Yanlei Han2Xiangying Zhao3Mingjing Yao4Jing Ma5Mo Han6Jiaxiang Zhang7Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China, ChinaStarch production from fresh sweet potatoes generates process wastewater called sweet potato cell liquid (SPCL), which is rich in sweet potato protein (SPP). Currently, the commonly used protein recovery methods, such as isoelectric point precipitation and ultrafiltration, were not suitable for SPP recovery due to the low protein content of SPCL and the high cost of recovery. The feasibility of recovering SPP by SPCL acidification via inoculation-assisted fermentation was investigated in this study. The results indicated that the pH of SPCL could be reduced to approximately 4.0 within 6 h of fermentation with inoculation, resulting in an SPP extraction yield of 55.45% and purity of 66.23 g protein/100 g. With the addition of heating treatment, the extraction yield of SPP increased to 76.97–95.34%, while it maintained the purity of 66.36–70.12 g protein/100 g. The composition analysis revealed that SPP products contained sugars (below 11.5 g/100 g) in addition to protein and trace amounts of lignin and phenolics. Functional properties analysis showed that the SPP recovered by inoculation-enhanced fermentation exhibited better emulsifying and foaming properties, and higher digestibility compared to the SPP precipitated using hydrochloric acid. The method of extracting SPP from SPCL by inoculation-enhanced fermentation, as developed in this study, was a straightforward and cost-effective process that fosters significant potential for industrial applications.http://journal.pan.olsztyn.pl/Recovery-of-Proteins-from-Sweet-Potato-Cell-Liquid-by-Acidification-via-Inoculation,182846,0,2.htmlsweet potato proteinsleuconostoc citreumprotein precipitationdigestibilityemulsificationfoaming |
| spellingShingle | Qingshuai Li Liping Liu Yanlei Han Xiangying Zhao Mingjing Yao Jing Ma Mo Han Jiaxiang Zhang Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products Polish Journal of Food and Nutrition Sciences sweet potato proteins leuconostoc citreum protein precipitation digestibility emulsification foaming |
| title | Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products |
| title_full | Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products |
| title_fullStr | Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products |
| title_full_unstemmed | Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products |
| title_short | Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products |
| title_sort | recovery of proteins from sweet potato cell liquid by acidification via inoculation enhanced fermentation and determination of functional properties of protein products |
| topic | sweet potato proteins leuconostoc citreum protein precipitation digestibility emulsification foaming |
| url | http://journal.pan.olsztyn.pl/Recovery-of-Proteins-from-Sweet-Potato-Cell-Liquid-by-Acidification-via-Inoculation,182846,0,2.html |
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