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

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.