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 pro...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℃ and from 294.24 to 299.61℃,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.展开更多
基金supported by the National Natural Science Foundation of China(31771933 and 31471700)the Shandong Key Research and Development Plan(Public Welfare Projects),China(2019GSF109035)+2 种基金the International Cooperation Foundation of Qilu University of Technology(Shandong Academy of Sciences),China(QLUTGJUZ014)the Special Funds for Taishan Scholars Project,China(ts201712060)the Independent Training Innovation Team Project of China(2018GXRC004)。
文摘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℃ and from 294.24 to 299.61℃,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.
