Journal
FOOD CHEMISTRY
Volume 341, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128082
Keywords
Potato flour; Protein and protein/starch; Laccase; Peroxidase; Pasting property; Gel property
Funding
- National Natural Science Foundation of China [31771933]
- Shandong Key research and development plan (Public welfare projects) [2019GSF109035]
- International Cooperation Foundation of Qilu University of Technology (Shandong Academy of Sciences) [QLUTGJUZ014]
- Special Funds for Taishan Scholars Project [ts201712060]
- National Key Research & Development Program in China [2019YFD1002704]
- Key Research and Development Program of Shandong Province [2017YYSP024]
- Funds for Innovation Team of Jinan [2018GXRC004]
- USDA National Institute for Food and Agriculture (HATCH project) [SD00H648-18]
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Potato flour was treated with enzymes to create a protein network structure, leading to improved viscoelastic properties and stability of potato gels. The treated potato flour gels exhibited stronger anti-shear ability, thermal stability, and three-dimensional network structure compared to native potato gel, indicating enhanced viscoelastic properties and structural stability. This study provides a theoretical basis for enhancing the properties of potato gels and developing novel functional food based on potato flour.
Potato flour is used in bakery products, extruded products and snacks. However, it displays weaker gel strengths and thus the wholesome utility is curtailed significantly. To improve viscoelastic properties and stability of potato gels, herein potato flour was treated with laccase and peroxidase to create a protein network structure leading to stable gels. The results revealed that the secondary structure of potato proteins altered upon the enzyme treatment. The gels of peroxidase-treated potato flour (PPF) and laccase-treated potato flour (LPF) displayed larger anti-shear ability, thermal stability and stronger three-dimensional network structure compared to the native potato gel. The PPF and LPF gels exhibited stronger viscoelastic properties and structural stability compared to peroxidase-treated potato protein and laccase-treated potato protein gels. The outcome serves as a theoretical basis to improve the properties of potato gels and to promote the designing and the development of novel potato flour based functional food.
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