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Journal of Integrative Agriculture  2022, Vol. 21 Issue (5): 1513-1524    DOI: 10.1016/S2095-3119(21)63852-2
Special Issue: 食品科学合辑Food Science
Food Science Advanced Online Publication | Current Issue | Archive | Adv Search |
Comparison of structural and physicochemical properties of potato protein and potato flour modified with tyrosinase
ZHU Yu1, 2, YUAN Yu-han3, MEI Li-ping1, DING Shuang-kun1, GAO Yu-chen1, DU Xian-feng1, GUO Li2
1 Anhui 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
3 College of Life Science and Technology, Xinjiang University, Urumchi 830046, P.R.China
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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.

Keywords:  potato protein       starch, structural        tyrosinase         physicochemical features  
Received: 06 May 2021   Accepted: 21 October 2021
Fund: 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).
About author:  ZHU Yu, E-mail:; Correspondence DU Xian-feng, E-mail:; GUO Li, E-mail:

Cite this article: 

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

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