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

doi:10.1016/S2095-3119(21)63852-2

Journal of Integrative Agriculture ›› 2022, Vol. 21 ›› Issue (5): 1513-1524.DOI: 10.1016/S2095-3119(21)63852-2

所属专题：食品科学合辑Food Science

收稿日期:2021-05-06 接受日期:2021-10-21 出版日期:2022-05-01 发布日期:2021-10-21

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

ZHU Yu^{1, 2}, YUAN Yu-han³, MEI Li-ping¹, DING Shuang-kun¹, GAO Yu-chen¹, DU Xian-feng¹, GUO Li²

¹Anhui Engineering Laboratory of Agro-products Processing, Anhui Agricultural University, Hefei 230036, P.R.China
² State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, P.R.China
³College of Life Science and Technology, Xinjiang University, Urumchi 830046, P.R.China

Received:2021-05-06 Accepted:2021-10-21 Online:2022-05-01 Published:2021-10-21
About author:ZHU Yu, E-mail: zyzhuyu.good@163.com; Correspondence DU Xian-feng, E-mail: dxf@ahau.edu.cn; GUO Li, E-mail: guolizhuyuer@163.com
Supported by:
This research was supported by the National Natural Science Foundation of China (31771933 and 31471700), the Shandong Key Research and Development Plan (Public Welfare Projects), China (2019GSF109035), the International Cooperation Foundation of Qilu University of Technology (Shandong Academy of Sciences), China (QLUTGJUZ014), the Special Funds for Taishan Scholars Project, China (ts201712060), and the Independent Training Innovation Team Project of China (2018GXRC004).

摘要/Abstract

摘要：

本研究中，使用酪氨酸酶对马铃薯蛋白和马铃薯粉进行改性，以促进马铃薯主食的多样化。结果表明，酪氨酸酶处理显著改变了蛋白质的二级结构。酪氨酸酶处理后，马铃薯蛋白质和马铃薯粉的最高分解温度分别从322.32°C上升到332.40°C,从294.24°C上升到299.61°C。酪氨酸酶处理显著降低了马铃薯粉的糊化粘度，即峰值粘度、谷底粘度、衰减值、最终粘度和回生值分别降低了32.50%、60.98%、13.04%、68.24%和74.31%。相反，酪氨酸酶处理增加了蛋白质和面粉凝胶的抗剪切性和硬度；蛋白质和面粉凝胶的最大应力值分别从1.48%增加到10.1%以及6.87%增加到14.8%。此外，酪氨酸酶处理促进了马铃薯蛋白和马铃薯粉的粘弹性和结构稳定性。研究结果为新型马铃薯主食的开发提供了重要的理论依据。

Abstract: 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°C and from 294.24 to 299.61°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.

Key words: potato protein , starch, structural , tyrosinase , physicochemical features

. [J]. Journal of Integrative Agriculture, 2022, 21(5): 1513-1524.

ZHU Yu, YUAN Yu-han, MEI Li-ping, DING Shuang-kun, GAO Yu-chen, DU Xian-feng, GUO Li. Comparison of structural and physicochemical properties of potato protein and potato flour modified with tyrosinase[J]. Journal of Integrative Agriculture, 2022, 21(5): 1513-1524.

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

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