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Abstract
For potato proteins to be used as a food ingredient, the level of natural potato defense substances, the glycoalkaloids (GAs), should be limited. In this work, a method is developed for quantification of the two major potato GAs, α-solanine and α-chaconine, as well as for their aglycon form, solanidine, using liquid chromatography–mass spectrometry single quadrupole in single ion monitoring mode. Standard solutions of GA and a food-grade potato protein powder was used to validate the method. A linear correlation between GA concentration and the ion intensity of >0.995 was obtained for all standard solutions. Recovery of GA in spiked samples was within the range 82%–106%. The method for GA quantification was applied to a variety of potato protein isolates. The results showed that total GA increased during the storage of the potatoes. Washing the potato protein isolates using water at a sufficient level was shown to be able to reduce the amount of GA below the threshold of 150 µg g−1, as needed for human consumption.
Highlights
Alternative sources for dietary proteins, and, not the least, for vegetable proteins, are of major current interest
The aim of this study is to develop a method for absolute quantification of potato GA (α-solanine and α-chaconine) based on liquid chromatography–electrospray ionization mass spectrometry (LC–ESI/MS) in single ion monitoring (SIM) mode
We investigated two laboratory-produced potato protein isolates fractionated into a protease inhibitors (PI) and a patatin fraction for their content of α-solanine, α-chaconine, and solanidine
Summary
Alternative sources for dietary proteins, and, not the least, for vegetable proteins, are of major current interest. Using the side-product (potato fruit juice) from potato starch production represents a sustainable use of a side-stream from other food production and is of interest to the industry as an additional value creation. The potato fruit juice contains approximately 2%–5% solid material, of which 35% is crude protein, giving a crude protein content of 1%–2% [1]. The protein has a high nutritional value and good functional properties and could be used as an ingredient in food products [3,4]. When purifying the protein from potato fruit juice, the concentration of glycoalkaloids (GA) normally increases, as GA is purified together with the proteins. Before potato protein can be used as an ingredient in the food industry, it is needed that the levels of the toxic and bitter-tasting potato GAs are reduced
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