The solubility of potato proteins from i
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Gerrit A van Koningsveld; Harry Gruppen; Harmen HโJ de Jongh; Gerrit Wijngaards;
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Article
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2001
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John Wiley and Sons
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English
โ 248 KB
## Abstract The effects of pH and various additives on the precipitation and (re)solubility at pH 7 of potato proteins from industrial potato fruit juice (PFJ) were studied. The use of various strong and weak acids did not result in differences in protein precipitation, which on average occurred to