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Altering the water holding capacity of potato pulp via structural modifications of the pectic polysaccharides

Schmitz, Eva LU ; Nordberg Karlsson, Eva LU orcid and Adlercreutz, Patrick LU orcid (2021) In Carbohydrate Polymer Technologies and Applications 2.
Abstract
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... (More)
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. (Less)
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author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Potato pulp, Water holding capacity, Storage method, Enzymatic modification, Ultrasonication
in
Carbohydrate Polymer Technologies and Applications
volume
2
article number
100153
publisher
Elsevier
external identifiers
  • scopus:85125473294
ISSN
2666-8939
DOI
10.1016/j.carpta.2021.100153
language
English
LU publication?
yes
id
289cf4dc-bfbf-4b5f-b370-8bbf910b9a42
date added to LUP
2021-10-18 10:17:41
date last changed
2022-05-24 04:02:25
@article{289cf4dc-bfbf-4b5f-b370-8bbf910b9a42,
  abstract     = {{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.}},
  author       = {{Schmitz, Eva and Nordberg Karlsson, Eva and Adlercreutz, Patrick}},
  issn         = {{2666-8939}},
  keywords     = {{Potato pulp; Water holding capacity; Storage method; Enzymatic modification; Ultrasonication}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{Carbohydrate Polymer Technologies and Applications}},
  title        = {{Altering the water holding capacity of potato pulp via structural modifications of the pectic polysaccharides}},
  url          = {{http://dx.doi.org/10.1016/j.carpta.2021.100153}},
  doi          = {{10.1016/j.carpta.2021.100153}},
  volume       = {{2}},
  year         = {{2021}},
}