TY - JOUR
T1 - Altering the water holding capacity of potato pulp via structural modifications of the pectic polysaccharides
AU - Schmitz, Eva
AU - Nordberg Karlsson, Eva
AU - Adlercreutz, Patrick
PY - 2021
Y1 - 2021
N2 - Potato pulp is a low value agricultural side stream with great valorisation potential as prebiotic food ingredient. An interesting functionality different from other prebiotics is its high water holding capacity (WHC). This study aims at exploring the relationship between physical and enzymatic modifications in the potato pulp and its WHC. Different temperature treatments and storage conditions were found to have a great influence on the WHC, freezing decreasing the WHC the least (15%) compared to fresh pulp. Ultrasonication of frozen pulp increased its WHC by 32%, while it did not have an effect on fresh pulp. Of the various tested enzymes, only protease led to an increase in WHC of fresh pulp (by 48%). The WHC of frozen and dry pulp could not be positively influenced by enzymatic treatment. Structurally, the potato pulps with increased WHC exhibited a larger surface area and more flaky structure.
AB - Potato pulp is a low value agricultural side stream with great valorisation potential as prebiotic food ingredient. An interesting functionality different from other prebiotics is its high water holding capacity (WHC). This study aims at exploring the relationship between physical and enzymatic modifications in the potato pulp and its WHC. Different temperature treatments and storage conditions were found to have a great influence on the WHC, freezing decreasing the WHC the least (15%) compared to fresh pulp. Ultrasonication of frozen pulp increased its WHC by 32%, while it did not have an effect on fresh pulp. Of the various tested enzymes, only protease led to an increase in WHC of fresh pulp (by 48%). The WHC of frozen and dry pulp could not be positively influenced by enzymatic treatment. Structurally, the potato pulps with increased WHC exhibited a larger surface area and more flaky structure.
KW - Potato pulp
KW - Water holding capacity
KW - Storage method
KW - Enzymatic modification
KW - Ultrasonication
U2 - 10.1016/j.carpta.2021.100153
DO - 10.1016/j.carpta.2021.100153
M3 - Article
VL - 2
JO - Carbohydrate Polymer Technologies and Applications
JF - Carbohydrate Polymer Technologies and Applications
SN - 2666-8939
M1 - 100153
ER -