The characterization of structural, thermal, pasting and gel properties of the blends of laccase- and tyrosinase-treated potato protein and starch

被引：18

作者：

Li, Jiahao ^{[1
]}

Yang, Na ^{[1
]}

Tang, Jun ^{[1
]}

Gui, Yifan ^{[1
]}

Zhu, Yu ^{[1
,2
]}

Guo, Li ^{[1
]}

Cui, Bo ^{[1
]}

机构：

[1] Qilu Univ Technol, Sch Food Sci & Engn, State Key Lab Biobased Mat & Green Papermaking, Shandong Acad Sci, 3501 Daxue Rd, Jinan, Shandong, Peoples R China

[2] Anhui Agr Univ, Dept Food Sci, Hefei, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 153卷

基金：

中国国家自然科学基金;

关键词：

Potato protein; Potato starch; Enzyme treatment; Covalent cross-linking structure; Structural and physicochemical characteristics; PHYSICOCHEMICAL PROPERTIES; CORN STARCH; FUNCTIONALITY; BEHAVIOR; COLLAGEN; FLOUR; DOUGH; RATIO;

D O I：

10.1016/j.lwt.2021.112463

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Potato protein (PP) was modified with laccase or tyrosinase to obtain covalent cross-linking structures, and then the blends of native/enzyme-treated protein and potato starch (PS) with different ratios were prepared. The FTIR results suggested the interactions between protein and starch strengthened after enzyme treatment. The relative crystalline raised to 26-29% after the protein mixing with starch. The thermal degradation temperatures of the blends of enzyme-treated protein and PS (296.71-312.91 degrees C) were apparently lower than that of the blends of PP:PS (312.31-312.76 degrees C). Compared to the blends of PP:PS, the peak viscosity, trough viscosity and final viscosity of the blends of enzyme-treated protein and PS decreased by 12.7-41.1%. The blends of enzyme-treated protein and PS had a lower storage modulus than native blends. The outcome would provide a view on the theoretical basis of interactions between protein and starch in exploring favorable potato staple foods.

引用

页数：11

共 53 条

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