The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch

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.

Automated summary

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.