Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication

In our current study, high-intensity ultrasound was employed to enhance the bioactive, functional, structural, and digestibility properties of potato protein. Potato proteins were extracted from potato fruit juice (PFJ), both potato protein powder and patatin were exposed to ultrasound at 600 W for 10, 15, and 20 min. We observed noticeable alterations in the functional and bioactive properties of both potato powder and patatin. Ultrasound treatment for 20 min was the optimal for the enhancement of both functional and bioactive properties. There was a significant increase of 30%, 33% for DPPH, and 16%, 23% OH radical scavenging activity for potato protein powder and patatin. Also, an increase of 12% in the digestibility of high intensity ultrasound (HIU) treated potato protein was observed. Furthermore, fourier-transform infrared spectroscopy FTIR showed a substantial decrease in the amide I and amide II band for treated samples. Scanning electron microscope (SEM) showed the smallest fragments for both potato protein (PP) and patatin in HIU treatment for 20 min. The tested functional properties, including emulsifying ability index (EAI), emulsifying stability (ESI), foaming ability, solubility, and zeta potential, were significantly enhanced. There was a significant decrease in particle size, foaming stability in both potato protein powder and patatin.

Automated summary

In our study, high-intensity ultrasound was used to enhance the bioactive, functional, and digestibility properties of potato protein. The optimal treatment time for improving these properties was found to be 20 minutes. The treated samples showed significant improvements in DPPH and OH radical scavenging activity, as well as digestibility.