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Article: Research conducted by V. Bartova and co-researchers has updated our knowledge about agricultural and food chemistry.
- Article from:
- Agriculture Week
- Article date:
- November 5, 2009
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"Effects of protein precipitators, ethanol and ferric chloride, on yield, resolubility, chemical composition and nutritional value of protein concentrates isolated from industrial potato fruit juice (PFJ) were studied. Optimum precipitating concentrations of ethanol and ferric chloride in PFJ were 4 M (23.1% v/v) and 20 mM (2% w/v), resulting in yield of 69% and 86.5% of total protein, respectively," scientists in Ceske Budejovice, Czech Republic report.
"Contents of total glycoalkaloids and potassium in both protein concentrates were significantly lower (P
The researchers concluded: "It can be thus suggested that biological and enzymatic activities of this ...