4.6 Article

Comparison of structural and physicochemical properties of potato protein and potato flour modified with tyrosinase

Journal

JOURNAL OF INTEGRATIVE AGRICULTURE
Volume 21, Issue 5, Pages 1513-1524

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/S2095-3119(21)63852-2

Keywords

potato protein; starch; structural; tyrosinase; physicochemical features

Funding

  1. National Natural Science Foundation of China [31771933, 31471700]
  2. Shandong Key Research and Development Plan (Public Welfare Projects) , China [2019GSF109035]
  3. International Cooperation Foundation of Qilu University of Technology (Shandong Academy of Sciences) , China [QLUTGJUZ014]
  4. Special Funds for Taishan Scholars Project, China [ts201712060]
  5. Independent Training Innovation Team Project of China [2018GXRC004]

Ask authors/readers for more resources

The present study demonstrated that tyrosinase treatment could modify the properties of potato protein and flour, increasing their decomposition temperature and shear resistance while reducing viscosity. These findings provide an important foundation for the development of novel potato staple foods.
The present study modified potato protein and flour with tyrosinase to promote the diversification of potato staple foods. The results indicated that tyrosinase treatment markedly altered the secondary structure of proteins. After tyrosinase treatment, the maximum decomposition temperature of potato protein and flour increased from 322.32 to 332.40 degrees C and from 294.24 to 299.61 degrees C, respectively. Tyrosinase treatment remarkably reduced the pasting viscosity of potato flour, that is, the peak viscosity, through reducing viscosity, breakdown, final viscosity, and setback by 32.50, 60.98, 13.04, 68.24, and 74.31%, respectively. In contrast, tyrosinase treatment increased the shear resistance and hardness of the protein and flour gels; the maximum stress values of the protein and flour gels increased from 1.48 to 10.1% and from 6.87 to 14.8%, respectively. Furthermore, tyrosinase treatment promoted viscoelastic properties and structural stability of potato protein and flour. These results may provide an important foundation for the development of novel potato staple foods.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.6
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available