Native protein recovery from potato fruit juice by ultrafiltration

Harmen Jan Zwijnenberg, Antonius J.B. Kemperman, M.E. Boerrigter, Martin Lotz, Jan F. Dijksterhuis, G.H. Koops, Poul Emil Poulsen

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Potato fruit juice, i.e. the stream resulting after the extraction of the starch from the potato, contains up to 2.5% [w/w] of proteins that are potentially valuable for the food market. However, today the recovery of protein from the potato fruit juice with reverse osmosis membranes results in a protein concentrate that is not suitable for human consumption. The described research shows that the use of ultrafiltration with additional diafiltration is able to produce a higher quality protein. Tests with the produced protein show that the quality depends on the rate of diafiltration used and that the product has functional properties that are equal or better than the compared commercial food product that are currently used.
Original languageUndefined
Pages (from-to)331-334
Issue number1-3
Publication statusPublished - 2002


  • Potato fruit-juice
  • IR-74725
  • Food
  • METIS-209115
  • Protein functionality
  • Ultra filtration
  • Diafiltration

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