Co-Authors:
Lindner, P., Division of Food Technology, Agricultural Research Organisation, The Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Ben‐Gera, I., Division of Food Technology, Agricultural Research Organisation, The Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Keren, R., Division of Soil Physical Chemistry, Agricultural Research Organisation, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Abstract:
The recovery of proteins from potato juice by treatment with bentonite has been investigated. All proteins can be precipitated from potato juice by acidification and addition of bentonite. The acid‐coagulatable protein fraction is adsorbed less by bentonite than the acid‐soluble protein fraction. Maximum adsorption of the acid‐soluble fraction occurs at pH 5.0. The working conditions recommended for obtaining a protein‐free potato juice are acidification to pH 4.5 and addition of bentonite to obtain a weight ratio of soluble protein: bentonite of 0.9. At the natural pH of potato juice (pH 5.8‐6.0), adsorption of potato proteins on bentonite is irreversible. About 62% of the adsorbed protein can be recovered by alkali treatment at pH 13. Copyright © 1981 John Wiley & Sons, Ltd
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