Extraction Technology Optimization and Antioxidant Activity of Potato Crude Protein <i>in Vitro</i>

ZHANG Li; ZHANG Jianjun; GUO Yongfu; LIU Hanbin; LI Yali

doi:10.13386/j.issn1002-0306.2020040342

Volume 42 Issue 4

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(4): 149-154,160. > DOI: 10.13386/j.issn1002-0306.2020040342

ZHANG Li, ZHANG Jianjun, GUO Yongfu, LIU Hanbin, LI Yali. Extraction Technology Optimization and Antioxidant Activity of Potato Crude Protein in Vitro[J]. Science and Technology of Food Industry, 2021, 42(4): 149-154,160. DOI: 10.13386/j.issn1002-0306.2020040342

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Extraction Technology Optimization and Antioxidant Activity of Potato Crude Protein in Vitro

1. Dingxi People's Hospital, Dingxi 743000, China;
2. Gansu University of Traditional Chinese Medicine, Dingxi 743000, China

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Received Date: April 28, 2020
Available Online: March 01, 2021

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Abstract

Abstract

Objection:In order to make full use of potato protein resources and reduce the waste of potato protein resources and environmental pollution,the optimum extraction process of potato protein was optimized. Method:The optimum extraction technology of potato protein was obtained by single factor experiment combined with response surface methodology,taking particle size,extraction time,solid-liquid ratio as independent variables and potato protein content as response value. Results:The optimum extraction technology of potato protein was 80 meshes in diameter,4 hours in extraction time and 1:25 g/mL in solid-liquid ratio. At this time,the content of potato protein was 0.27 mg/g,which was closed to the predicted value 0.28 mg/g. The relative error was 2.56%. In vitro antioxidant experiments showed that potato protein had a strong ability to scavenge ABTS⁺·,DPPH,·OH.When the concentration was 1 mg/mL,the scavenging rate of potato protein to ABTS reached 92.54%. Conclusion:This process was stable and reliable,and could be used to optimize the extraction of potato protein content in actual industrial production. It would provide a theoretical basis for further development and utilization of potato protein.
- potato,
- soluble protein,
- Box-Behnken response surface method,
- optimization of extraction process,
- antioxidant activity in vitro

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