Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin

2019 ◽  
Vol 55 (6) ◽  
pp. 2314-2322 ◽  
Author(s):  
Yu Fu ◽  
Wan‐Ning Liu ◽  
Olugbenga P. Soladoye
Keyword(s):  
Potato Protein ◽  
Protein Utilisation

scholarly journals NUTRITIVE VALUE OF POTATO PROTEIN AND OF GELATIN

1931 ◽  
Vol 91 (2) ◽  
pp. 705-713
Author(s):  
D. Breese Jones ◽  
E.M. Nelson
Keyword(s):  
Nutritive Value ◽  
Potato Protein

scholarly journals Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 796
Author(s):  
David J. Andlinger ◽  
Pauline Röscheisen ◽  
Claudia Hengst ◽  
Ulrich Kulozik
Keyword(s):  
Protein Interactions ◽  
Disulfide Bonds ◽  
Food Systems ◽  
Disulfide Bridge ◽  
Food Protein ◽  
Potato Protein ◽  
Covalent Bonds ◽  
Bridge Formation ◽  
Induced Aggregation ◽  
Influence Of Ph

Understanding aggregation in food protein systems is essential to control processes ranging from the stabilization of colloidal dispersions to the formation of macroscopic gels. Patatin rich potato protein isolates (PPI) have promising techno-functionality as alternatives to established proteins from egg white or milk. In this work, the influence of pH and temperature on the kinetics of PPI denaturation and aggregation was investigated as an option for targeted functionalization. At a slightly acidic pH, rates of denaturation and aggregation of the globular patatin in PPI were fast. These aggregates were shown to possess a low amount of disulfide bonds and a high amount of exposed hydrophobic amino acids (S0). Gradually increasing the pH slowed down the rate of denaturation and aggregation and alkaline pH levels led to an increased formation of disulfide bonds within these aggregates, whereas S0 was reduced. Aggregation below denaturation temperature (Td) favored aggregation driven by disulfide bridge formation. Aggregation above Td led to fast unfolding, and initial aggregation was less determined by disulfide bridge formation. Inter-molecular disulfide formation occurred during extended heating times. Blocking different protein interactions revealed that the formation of disulfide bond linked aggregation is preceded by the formation of non-covalent bonds. Overall, the results help to control the kinetics, morphology, and interactions of potato protein aggregation for potential applications in food systems.

scholarly journals Quantification of protein-protein interactions in highly denatured whey and potato protein gels

MethodsX ◽  
2021 ◽  
Vol 8 ◽  
pp. 101243
Author(s):  
Caren Tanger ◽  
David J. Andlinger ◽  
Annette Brümmer-Rolf ◽  
Julia Engel ◽  
Ulrich Kulozik
Keyword(s):  
Protein Interactions ◽  
Protein Protein Interactions ◽  
Potato Protein ◽  
Protein Gels

scholarly journals On-farm examination of sainfoin supplementation effects in dairy cows in a roughage-based feeding system: indicators of protein utilisation

2021 ◽  
pp. 104509
Author(s):  
Alexandra N. Kapp-Bitter ◽  
Uta Dickhoefer ◽  
Gerdine Kaptijn ◽  
Vasilisa Pedan ◽  
Erika Perler ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Feeding System ◽  
Protein Utilisation ◽  
On Farm

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

LWT ◽  
2021 ◽  
pp. 111747
Author(s):  
Muhammad Hussain ◽  
Abdul Qayum ◽  
Xiuxiu zhang ◽  
Xinyue Hao ◽  
Lu Liu ◽  
...  
Keyword(s):  
Potato Protein

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingyan Gao ◽  
Nan Wang ◽  
Lei Wang ◽  
Shuang Song ◽  
Miao Liu ◽  
...  
Keyword(s):  
Relaxation Time ◽  
Thermal Properties ◽  
Potato Starch ◽  
Starch Content ◽  
Free Water ◽  
Critical Issue ◽  
Potato Flour ◽  
Gluten Free ◽  
Potato Protein ◽  
The Poor

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

Foam and emulsion properties of potato protein isolate and purified fractions

2018 ◽  
Vol 74 ◽  
pp. 367-378 ◽  
Author(s):  
Jesper Malling Schmidt ◽  
Henriette Damgaard ◽  
Mathias Greve-Poulsen ◽  
Lotte Bach Larsen ◽  
Marianne Hammershøj
Keyword(s):  
Protein Isolate ◽  
Potato Protein
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