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Konjac–potato starch mixed gels were incorporated into reduced‐fat (18%) frankfurters and compared with reduced‐fat (18% fat, C18) and high‐fat (28% fat, C28) controls for textural, sensory properties, and storage stability. At the same konjac concentration, increasing starch level resulted in lower G′ (storage modulus) and G″ (loss modulus) of the konjac–potato starch mixtures leading to more elastic‐mixed gels. No differences in textural hardness among gel‐added treatments were noticed. C28 had the lowest sensory firmness and highest juiciness scores. C18 and gel‐added treatments had similar juiciness and firmness scores, and all treatments did not differ in overall acceptability.

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Summary The total antioxidant activity (TAA) and trypsin inhibition activity (TIA) of storage protein dioscorin from six yam cultivars (Dashan, Hualien No. 3, Keelung, Mingchien, Tainong No. 2, and Japanese yam) were demonstrated. Japanese yam had the highest TAA and the lowest calculated EC50 at any purification stage. Following gel permeation, dioscorins purified from Hualien No. 3 and Japanese yam showed the highest TIA and lowest calculated IC50. Dioscorin with higher TIA apparently possesses better TAA. The pIs of dioscorin from all yam species were in the range of 5.94–4.33 indicating acidic protein in nature. Results from isoelectric focusing chromatography showed regardless of species higher TIA for dioscorin eluted at lower pH.