V. G. Goldshtein, V. A. Kovalenok, L. V. Krivtsun, A. A. Plotnikov, B. V. Kholkin, E. I. Tkachenko
All-Russian Research Institute of Starch Products – the branch of the V. M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. Enchylema, obtained from potato starch plants, is an unused by-product because, due to the lack of utilization plants for waste processing, only a small part of them are rationally used for feed purposes. When processing 1 ton of potato, depending on the technology used, they receive from 0.7 to 3.2 m3 of potato juice with a mass fraction of absolutely dry substances of 4–6%. The main industrial method for extracting protein from potato juice is thermocoagulation. It makes it possible to separate the protein and, in a mixture with the pressed mash, to obtain the ingredient for mixed fodders in a raw and dry form. The aim of the study was to determine the optimal technological parameters of the process of coagulation of potato juice. The most important task in modeling a complex multifactor coagulation process of potato protein is the correct setting of the modeling goal and the choice of the basic parameters of the model. As technological parameters, we chose a temperature in the range of 80–100 C, the active acidity of potato juice (pH) in the range of 3–7, the process time from 10 seconds to 10 minutes. The mathematical dependencies of extraction of the protein from potato juice (%) and the mass fraction of protein (% DM) in the extracted sediment on the investigated parameters of the technological process are obtained: bCV = 162 – 6,97 · pH2 + 0,1233 · pH2 · t – 0,0056 · pH · t2 – 8,94 · pH · t – 1,16 · pH2 · tԏ+ 0,2104 · pH · t · tԏ – 0,00219 · t2 · tԏ where bCV is the mass fraction of coagulated protein in the sediment; pH is the hydrogen index; t is the temperature, C; tau is the duration of the process, min. As a result of the study of graphical dependencies, built on the regression equation, found that the maximum extraction of protein from potato juice occurs with the following process parameters: hydrogen index (pH) is 4.5–5.8, the temperature is higher than 98 С, the process time is 10 min.
Keywords: potato juice; protein; coagulation.
Author Details: V. G. Goldshtein, Cand. Sc. (Tech.), head of division (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V. A. Kovalenok, D. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L. V. Krivtsun, Cand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. A. Plotnikov, head of division (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.), B. V. Kholkin, research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); E. I. Tkachenko, research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Goldshtein V. G., Kovalenok V. A., Krivtsun L. V., Plotnikov A. A., Kholkin B. V., Tkachenko E. I. Study of Parameters, Influencing Protein Coagulation of Potato Juice. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 5. Pp. 78-80 (in Russ.). DOI: 10.24411/0235-2451-2018-10520.