Stability of protein water concentrates from potato starch factory waste effluents

The microbial activity and chemical composition of concentrates prepared from potato starch factory waste were studied. Concentrates stored at room temperature and 35 °C showed gas formation and caramelisation; this study showed that these were not caused by indigenous aerobic or anaerobic bacteria. Chemical composition data indicate that these visible signs of instability were due to non‐enzymatic browning. Results also reveal that enzymic proteolysis is occurring. Potential use of this product, e.g. as an animal feed, is very limited and will require a final drying.