Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

Lomolino, Giovanna; Vincenzi, Simone; Zannoni, Stefania; Marangon, Matteo; Iseppi, Alberto De; Curioni, Andrea

doi:10.1016/j.fochx.2022.100232

Cited by 5 publications

(4 citation statements)

References 37 publications

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“…These samples represented the state of the protein transiting to the upper intestine at various digestion times. All samples shared a similar electrophoretic pattern at the initial stage (U), and their bands were assigned as reported in the literature [26,33]. Two main bands were present, a high molecular weight (Mw) protein (migrating at approximately 130 kDa) corresponding to lipoxygenase, and a second large band migrating at about 43 kDa corresponding to patatin.…”

Section: Sodium Dodecyl Sulphate-polyacrylamide Gel Electrophoresis (...supporting

confidence: 55%

Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System

2022

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The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally valuable amino acid profile and high technological functionality to evaluate if the digestibility of a suspension with the same composition is affected by differences in the structure. Four isocaloric (4% protein, w/w) matrices (suspension, gel, foam and heat-set foam) were prepared and their gastrointestinal fate was followed utilizing a semi-dynamic in vitro digestion model. The microstructure was observed by confocal laser scanning microscopy, protein breakdown was tested by electrophoresis and free amino acids after intestinal digestion was estimated using liquid chromatography/triple-quadruple-mass spectrometry (LC-TQMS). The heat-treated samples showed a higher degree of hydrolysis and lower trypsin inhibitory activity than the non-heat-treated samples. An in vitro digestible indispensable amino acid score was calculated based on experimental data, showing a value of 0.9 based on sulfur amino acids/valine as the limiting amino acids. The heated samples also showed a slower gastric emptying rate. The study highlights the effect of the food matrix on the distribution of the peptides created during various stages of gastric emptying.

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Section: Sodium Dodecyl Sulphate-polyacrylamide Gel Electrophoresis (...supporting

confidence: 55%

Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System

2022

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“…2008; Lomolino et al . 2022) (Figure 5). All ice creams curves fitted the Cross model R 2 = 0.99, and the derived parameters were calculated (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…behaviour, with the presence of a constant viscosity region at low shear rates followed by a shear thinning behaviour (Dolz et al 2008;Lomolino et al 2022) (Figure 5). All ice creams curves fitted the Cross model R 2 = 0.99, and the derived parameters were calculated (Table 2).…”

Section: Rheological Propertiesmentioning

confidence: 98%

Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Lomolino

Iseppi

Bravo³

et al. 2022

Int J of Dairy Tech

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Four milk-based ice cream samples were produced by heating (65°C) the ingredients at different pressures (0.5, 1.0 bar) and times (5, 30 min). Overrun, melting behaviour, particle size, viscosity and sensory analysis were conducted for each time/temperature combination. The 5-min vacuum application resulted in a reduction of overrun and air bubbles size, whereas ice cream viscosity increased. Opposite outcomes were found for the sample treated with vacuum for 30 min, which also showed a significant fat globule size reduction (<3.0 μm). Sensory analysis revealed that the use of vacuum improved sweetness, milky and creamy sensations regardless the treatment times.

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“…During industrial processes, proteins of potatoes are often obtained through compounding with acids and heat treatment of water content, which can result in denaturation and irreversible precipitation of protein. Additionally, acidification can also affect the surface activity of proteins [ 13 ]. Moreover, pH alteration within the cells (especially due to temperature variation) can signal various processes [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Investigating Changes in pH and Soluble Solids Content of Potato during the Storage by Electronic Nose and Vis/NIR Spectroscopy

Khorramifar

Sharabiani

Karami

et al. 2022

Foods

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Potato is an important agricultural product, ranked as the fourth most common product in the human diet. Potato can be consumed in various forms. As customers expect safe and high-quality products, precise and rapid determination of the quality and composition of potatoes is of crucial significance. The quality of potatoes may alter during the storage period due to various phenomena. Soluble solids content (SSC) and pH are among the quality parameters experiencing alteration during the storage process. This study is thus aimed to assess the variations in SSC and pH during the storage of potatoes using an electronic nose and Vis/NIR spectroscopic techniques with the help of prediction models including partial least squares (PLS), multiple linear regression (MLR), principal component regression (PCR), support vector regression (SVR) and an artificial neural network (ANN). The variations in the SSC and pH are ascending and significant. The results also indicate that the SVR model in the electronic nose has the highest prediction accuracy for the SSC and pH (81, and 92%, respectively). The artificial neural network also managed to predict the SSC and pH at accuracies of 83 and 94%, respectively. SVR method shows the lowest accuracy in Vis/NIR spectroscopy while the PLS model exhibits the best performance in the prediction of the SSC and pH with respective precision of 89 and 93% through the median filter method. The accuracy of the ANN was 85 and 90% in the prediction of the SSC and pH, respectively.

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Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

Cited by 5 publications

References 37 publications

Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System

Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System

Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Investigating Changes in pH and Soluble Solids Content of Potato during the Storage by Electronic Nose and Vis/NIR Spectroscopy

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