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A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials

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Abstract

In an effort to purify potato proteins of superior food grade quality, a new procedure involving anion exchange (ion exchange (IEX)) and hydrophobic interaction chromatography (HIC) was established. Liquid potato fruit juice (PFJ) or re-suspended spray-dried protein was separated by IEX yielding two fractions: a protease inhibitor (PI)-rich fraction and a patatin-rich fraction. Each of these fractions was re-chromatographed on HIC, resulting in two new sub-fractions which were characterised by electrophoresis and mass spectrometry. A high-quality powder should have high lightness, low polyphenol oxidase (PPO) activity and glycoalkaloid content below 150 μg/g. The PI fraction from spray-dried powder had high lightness (L* = 83) compared to patatin (L* = 50), whereas IEX purification from PFJ resulted in a PI fraction with decreased lightness (L* = 66) and a patatin fraction with increased lightness (L* = 68). HIC fractionation led to increased lightness for patatin fraction, but decreased lightness for the PFJ PI fractions. HIC purification significantly lowered PPO activity in the fractions due to its selective affinity. The lowest total glycoalkaloid content was generally found in HIC fractions from spray-dried powder (150 μg/g), while high levels (>1000 μg/g) were found in PI fractions from PFJ. In conclusion, it was possible to obtain a PI-rich protein isolate from powder with good-quality attributes after both IEX and HIC, while for patatin, the best quality was obtained after the HIC only, and there, the colour or PPO activity may still be a problem depending on source material.

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Acknowledgements

The authors thank the Future Food Innovation (FFI) of region Mid-Jutland, Denmark, KMC (Kartoffelmelcentralen), AKV Langholt (Andelskartoffelmelsfabrikken Vendsyssel) and Aarhus University for financial support of the present work. Furthermore, we thank Ulla Marquardt, laboratory technician at KMC, for analysis of total glycoalkaloids. MALDI-MS and LC-MS/MS analyses were carried out with the support of Proteomics Core Facility under CIISB project (LM2015043) and the project CEITEC 2020 (LQ1601) with financial support from the Ministry of Education, Youth and Sports of the Czech Republic.

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Authors and Affiliations

  1. Department of Food Science, Aarhus University, Blichers Allé 20, 8830, Tjele, Denmark

    J. M. Schmidt, A. V. Sunds, M. Hammershøj & L. B. Larsen

  2. KMC, Herningvej 60, 7330, Brande, Denmark

    M. Greve-Poulsen

  3. AKV Langholt, Gravsholtvej 92, 9310, Vodskov, Denmark

    H. Damgaard

  4. Central European Institute of Technology (CEITEC), Masaryk University, Kamenice 5, 625 00, Brno, Czech Republic

    Z. Zdráhal

  5. National Centre for Biomolecular Research, Faculty of Science, Masaryk University, Kamenice 5, 625 00, Brno, Czech Republic

    Z. Zdráhal

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  1. J. M. Schmidt
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  7. L. B. Larsen
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Correspondence to J. M. Schmidt.

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Schmidt, J.M., Greve-Poulsen, M., Damgaard, H. et al. A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials. Food Bioprocess Technol 10, 1946–1958 (2017). https://doi.org/10.1007/s11947-017-1966-4

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  • DOI: https://doi.org/10.1007/s11947-017-1966-4

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