Abstract
The potato (Solanum tuberosum) is one of the main sources of natural starch. In recent decades, the valorisation of potato protein that results as a by-product in the starch industry has been gaining interest as well. As potato supply is seasonal and the protein content of potatoes during long-term storage is temperature-dependent, optimal storage of potatoes is of great importance. This paper explores a model describing potato protein content during a full storage season for the Miss Malina and Agria cultivars. The model combines Michaelis-Menten protein kinetics with the Arrhenius equation. Laboratory analyses were performed to monitor the protein components in both potato cultivars and to use for estimation of the kinetic parameters. The results indicate that the two cultivars have different synthesis and degradation kinetics.
Highlights
One of the most important crops worldwide is the potato (Solanum tuberosum), accounting for about 45% of the global tuber crop production (WCRTC 2016)
In addition to the present food application and feed supplements, potato proteins are of great potential in specific biotechnological and pharmaceutical applications (Kong et al 2015; Zhang et al 2017)
After week 27, there were sudden changes, but these temperature changes at the end of the storage season were not reflected in the protein contents
Summary
One of the most important crops worldwide is the potato (Solanum tuberosum), accounting for about 45% of the global tuber crop production (WCRTC 2016). Potato crops are grown for consumption, and for starch production, with the starch extraction process yielding protein-rich waste water (Løkra and Strætkvern 2009). The potato protein solution has been the subject of many studies to determine its composition and functional properties (Kapoor et al 1975; Holm and Eriksen 1980; Ralet and Gueguen 2000). Potatoes are a superior protein source relative to other vegetables and cereals because of their high nutritional quality (Seo et al 2014). Potato proteins, like Solanic, are used in food applications (Alting et al 2011; Boland et al 2013). In addition to the present food application and feed supplements, potato proteins are of great potential in specific biotechnological and pharmaceutical applications (Kong et al 2015; Zhang et al 2017)
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