{'fraction_non_alphanumeric': 0.026455026455026454, 'fraction_numerical': 0.0, 'mean_word_length': 5.805755395683454, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Effects of Drying Methods on Functionality of a Native Potato Protein Concentrate

Pulp and dilute fruit water (PFW) are by-products from the potato starch processing industry. Potato protein obtained from an expanded bed adsorption (EBA) process is a value-added protein concentrate that can offer special technical properties in food systems. The influence of drying techniques on the physiochemical, quality, and functional properties (color, water content, bulk density, rehydration properties, sorption isotherms, specific enzyme activity, solubility, protein denaturation) of dehydrated potato water effluent was investigated. The results indicate that atmospheric freeze drying (AFD) is a more gentle drying process than spray drying and vacuum freeze drying. Both enthalpy measurements and sorption isotherms indicate reduced protein denaturation of AFD samples, while specific enzyme activity is at the same level for all dried samples.