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

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.

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

MethodsX ◽

10.1016/j.mex.2021.101243 ◽

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

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

Livestock Science ◽

10.1016/j.livsci.2021.104509 ◽

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

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

LWT ◽

10.1016/j.lwt.2021.111747 ◽

2021 ◽

pp. 111747

Author(s):

Muhammad Hussain ◽

Abdul Qayum ◽

Xiuxiu zhang ◽

Xinyue Hao ◽

Lu Liu ◽

...

Keyword(s):

Potato Protein

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Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

Food Chemistry ◽

10.1016/j.foodchem.2009.09.077 ◽

2010 ◽

Vol 120 (1) ◽

pp. 101-108 ◽

Cited By ~ 91

Author(s):

Yu Cheng ◽

Youling L. Xiong ◽

Jie Chen

Keyword(s):

Soybean Oil ◽

Protein Hydrolysate ◽

Emulsifying Properties ◽

Potato Protein ◽

Oil In Water

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

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0287 ◽

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.

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