Exploring the use of different co-solvents combined with CO2 for glycoalkaloid extraction from potato protein
(2018) KEMR36 20172Department of Chemistry
- Abstract
- Potato protein is an industrial side product with highly desirable properties which can be utilized if the toxic glycoalkaloids can be removed in a gentle way which doesn’t damage the protein. The challenge within this project is to find an extraction technique efficient enough to remove the toxic glycoalkaloids, but still mild enough to preserve the protein from denaturation. Supercritical CO2 extraction in combination with co-solvents and gas-expanded liquid extraction is mild techniques known to be efficient for extraction of glycoalkaloid-like compounds from plant material, which indicates in a potential use within this project. The aim of this project is to screen different co-solvents in combination with CO2 for evaluation of the... (More)
- Potato protein is an industrial side product with highly desirable properties which can be utilized if the toxic glycoalkaloids can be removed in a gentle way which doesn’t damage the protein. The challenge within this project is to find an extraction technique efficient enough to remove the toxic glycoalkaloids, but still mild enough to preserve the protein from denaturation. Supercritical CO2 extraction in combination with co-solvents and gas-expanded liquid extraction is mild techniques known to be efficient for extraction of glycoalkaloid-like compounds from plant material, which indicates in a potential use within this project. The aim of this project is to screen different co-solvents in combination with CO2 for evaluation of the technique in terms of glycoalkaloid removal and protein re-solubility of native potato protein. First, several solvents were evaluated with Solid Liquid Extraction to screen for the highest glycoalkaloid removal from the potato protein, and the best performing solvents were further evaluated in combination with CO2. Second, temperature, time and co-solvent composition were evaluated with ethanol respectively methanol in water mixtures with a Box Behnken design to estimate the most suitable conditions for extraction of glycoalkaloids from potato protein and re-solubility of the treated potato protein. The amount of co-solvent with respect to CO2 was here 30%, which resulted in a CO2-expanded liquid rather than a supercritical fluid. Co-solvent composition was found to be the factor with the highest impact on both glycoalkaloid yield and protein re-solubility. Extraction with ethanol in water as co-solvent resulted in glycoalkaloid yields from 0 to 20 434 ppm with the highest yield obtained with 80% ethanol in water, while the re-solubility of protein was between 0 and 96.9% with the highest result obtained with 95% ethanol in water. Extraction with methanol in water as co-solvent resulted in glycoalkaloid yields from 748 to 21 111 ppm, with the highest yield obtained with 80% methanol in water, and the re-solubility was between 0 and 12.4% with the highest result obtained with 95% methanol in water. The results described in this study lead to the conclusion that the technique used was found to be less suitable for cleaning the potato protein from the toxic glycoalkaloids and more suitable to recover the toxic glycoalkaloids for other purposes. (Less)
- Popular Abstract (Swedish)
- Från giftiga potatisar till användbara proteiner
Potatis är en av världens mest odlade grödor. Den innehåller både kolhydrater och proteiner och har ett högt näringsvärde. Det talas ofta om att det är viktigt att få i sig proteiner, men sällan om proteinets emulgerande, konsistengivande och skummande egenskaper. Dessa egenskaper är högt värderade inom livsmedelsindustrin.
Traditionell odling har lett till att vissa potatissorter har högt innehåll av stärkelse, därför är potatis en viktig råvara i stärkelseindustrin. En sidoprodukt från stärkelseframställningen är en fruktsaft som innehåller potatisprotein. I denna vätska finns även det giftiga ämnet Solanin som genom att bidra till en bitter smak skyddar potatisen mot angrepp från... (More) - Från giftiga potatisar till användbara proteiner
Potatis är en av världens mest odlade grödor. Den innehåller både kolhydrater och proteiner och har ett högt näringsvärde. Det talas ofta om att det är viktigt att få i sig proteiner, men sällan om proteinets emulgerande, konsistengivande och skummande egenskaper. Dessa egenskaper är högt värderade inom livsmedelsindustrin.
Traditionell odling har lett till att vissa potatissorter har högt innehåll av stärkelse, därför är potatis en viktig råvara i stärkelseindustrin. En sidoprodukt från stärkelseframställningen är en fruktsaft som innehåller potatisprotein. I denna vätska finns även det giftiga ämnet Solanin som genom att bidra till en bitter smak skyddar potatisen mot angrepp från djur och insekter. Det är samma ämne som gör att potatis blir giftiga och inte ska ätas om de förvarats ljust och blivit gröna. Solaninförgiftning kan orsaka magsmärtor och i värsta fall leda till dödsfall. Det är därför viktigt att ta bort Solanin från fruktsaften om proteinet ska kunna användas som livsmedel.
Industrin har idag metoder för att ta bort Solaninet, men det är tuffa metoder som skadar proteinerna. Behandlingen gör att proteinerna ändrar form vilket innebär att egenskaperna som industrin värderar högt går förlorade. Om Solanin kan avlägsnas, samtidigt som proteinets egenskaper förblir intakta, kommer potatisproteinets värde och användningsområden att öka.
Examensarbetets målsättning var att studera hur koldioxidexpanderade vätskor fungerar för extraktion av solanin från proteiner och att undersöka i vilken grad extraktionen påverkas av temperatur och tid. Det visade sig att valet av vätskan för extraktionen av Solaninet är viktig. Temperaturen och tiden verkar däremot inte påverka resultaten i någon större utsträckning. I studien testades även hur mycket proteinerna påverkades av behandlingen. Här visade det sig också att valet av vätskan för extraktionen var viktig.
Examensarbetet visade på svårigheten att hitta en metod som är både effektiv för att ta bort Solanin och samtidigt bevara proteinet. Metoden som tog bort mest Solanin påverkade proteinernas form i så hög grad att det inte fanns några oförstörda proteiner kvar. Detta leder till slutsatsen att tekniken med de förhållanden som användes i detta arbete inte är tillräckligt effektiv eller mild nog för att ta bort det skadliga Solaninet samtidigt som proteinet bevaras oskadat. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/8944118
- author
- Lindgren, Charlotte LU
- supervisor
- organization
- course
- KEMR36 20172
- year
- 2018
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Co-solvent, Glycoalkaloid, Potato protein, CO2-expanded liquid extraction (CXLE), Supercritical fluid extraction (SFE), analytical chemistry, analytisk kemi
- language
- English
- id
- 8944118
- date added to LUP
- 2018-06-20 14:03:55
- date last changed
- 2018-06-20 14:03:55
@misc{8944118,
abstract = {{Potato protein is an industrial side product with highly desirable properties which can be utilized if the toxic glycoalkaloids can be removed in a gentle way which doesn’t damage the protein. The challenge within this project is to find an extraction technique efficient enough to remove the toxic glycoalkaloids, but still mild enough to preserve the protein from denaturation. Supercritical CO2 extraction in combination with co-solvents and gas-expanded liquid extraction is mild techniques known to be efficient for extraction of glycoalkaloid-like compounds from plant material, which indicates in a potential use within this project. The aim of this project is to screen different co-solvents in combination with CO2 for evaluation of the technique in terms of glycoalkaloid removal and protein re-solubility of native potato protein. First, several solvents were evaluated with Solid Liquid Extraction to screen for the highest glycoalkaloid removal from the potato protein, and the best performing solvents were further evaluated in combination with CO2. Second, temperature, time and co-solvent composition were evaluated with ethanol respectively methanol in water mixtures with a Box Behnken design to estimate the most suitable conditions for extraction of glycoalkaloids from potato protein and re-solubility of the treated potato protein. The amount of co-solvent with respect to CO2 was here 30%, which resulted in a CO2-expanded liquid rather than a supercritical fluid. Co-solvent composition was found to be the factor with the highest impact on both glycoalkaloid yield and protein re-solubility. Extraction with ethanol in water as co-solvent resulted in glycoalkaloid yields from 0 to 20 434 ppm with the highest yield obtained with 80% ethanol in water, while the re-solubility of protein was between 0 and 96.9% with the highest result obtained with 95% ethanol in water. Extraction with methanol in water as co-solvent resulted in glycoalkaloid yields from 748 to 21 111 ppm, with the highest yield obtained with 80% methanol in water, and the re-solubility was between 0 and 12.4% with the highest result obtained with 95% methanol in water. The results described in this study lead to the conclusion that the technique used was found to be less suitable for cleaning the potato protein from the toxic glycoalkaloids and more suitable to recover the toxic glycoalkaloids for other purposes.}},
author = {{Lindgren, Charlotte}},
language = {{eng}},
note = {{Student Paper}},
title = {{Exploring the use of different co-solvents combined with CO2 for glycoalkaloid extraction from potato protein}},
year = {{2018}},
}