Enzyme Aided Low Temperature Evaporation for Concentration of Active Proteins from Potato Fruit Juice

Mikko  Ahokas; Sanna  Taskila; Juha  Tanskanen

doi:10.4236/jwarp.2018.109048

Mikko Ahokas, Sanna Taskila, Juha Tanskanen

Abstract: Extraction of starch from potato leads to formation of potato fruit juice (PFJ), which consists of proteins, fibers, starch and water. PFJ contains 1% - 3% [w/w] of proteins, including protease inhibitors that are potentially valuable for various applications, and could thus bring added value to the potato industry. The use of proteins of PFJ in bioactive form is limited by lack of benign and cost-efficient concentration technologies. The present approach combines a previously introduced low-temperature mechanical vapor compression evaporation technology with option to enzymatic viscosity management in case of high-viscosity fluids. In pilot-scale evaporation, an increase of solid content from 10% to 40% was achieved without major technical challenges. The proposed method offers a low-energy means for the concentration potato industry wastewater and reclamation of valuable proteins in active form.

Keywords: Potato Fruit Juice, Evaporation, Concentration, Protein, Wastewater, Enzymatic, Viscosity Management, Starch

Cite this paper: Ahokas, M. , Taskila, S. and Tanskanen, J. (2018) Enzyme Aided Low Temperature Evaporation for Concentration of Active Proteins from Potato Fruit Juice. Journal of Water Resource and Protection, 10, 846-856. doi: 10.4236/jwarp.2018.109048.

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