Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method

Lomolino, Giovanna; Vincenzi, Simone; Gazzola, Diana; Crapisi, Antonella; Curioni, Andrea

doi:10.1016/j.colsurfa.2015.01.093

Cited by 14 publications

(10 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The protein composition of GSE compared with that of five commercial protein fining agents, including potato protein (patatin), pea proteins, K‐caseinate, egg albumin and gelatin, was determined by SDS‐PAGE under non‐reducing and reducing conditions (Figure ). As reported by others (Tschiersch et al , Gambuti et al , Lomolino et al ), patatin showed a major band at 40 kDa, which did not change its apparent molecular mass (MM) when reduced by 2‐mercaptoethanol (2‐ME). Other bands at ≈120, 97.4 and between 20 and 30 kDa were observed.…”

Section: Resultsmentioning

confidence: 57%

Grape seed extract: the first protein-based fining agent endogenous to grapes

Gazzola

Vincenzi

Marangon

et al. 2017

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims There is a growing interest in finding alternative wine fining agents to replace potentially allergenic animal‐derived and plant‐derived proteins. In this context, the potential use of grape‐derived fining agents would be beneficial as they would not introduce additional, potentially allergenic products to the finished wine. In this project, grape seed flour, a by‐product of the grape oil seed industry, has been used to prepare a grape seed extract (GSE) for testing as a novel wine fining agent. Methods and Results The fining performance of GSE was compared with that of patatin, pea proteins, polyvinylpolypyrrolidone and potassium caseinate in a white and in a rosé wine, and of ovalbumin and gelatin in a red wine. Reduction of turbidity, effect on wine colour, the concentration of phenolic substances, browning potential and wine sensory attributes were determined. Grape seed extract was effective in decreasing white wine turbidity when compared to potassium caseinate. In red wine, GSE removed some anthocyanin and proanthocyanins, while wine colour was only slightly affected. The greatest GSE effect was observed on the sensory properties of the treated wines, as it strongly reduced the vegetal notes in the rosé wine and improved the overall taste of the red wine as a result of the reduction in both acidity and astringency. Conclusions Grape seed extract can be considered a valid allergen‐free alternative to the most common wine fining agents. Significance of the Study Grape seed extract is the first effective fining agent endogenous to grapes, thus not attracting the legal restrictions concerning the presence of foreign substances.

show abstract

Section: Resultsmentioning

confidence: 57%

Grape seed extract: the first protein-based fining agent endogenous to grapes

Gazzola

Vincenzi

Marangon

et al. 2017

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

show abstract

“…In general, potato proteins show a high nutritional quality and no allergenicity ( Hussain et al, 2021 ), but also relevant foaming and emulsifying properties, mainly attributed to the Patatin fraction ( Lomolino et al, 2015 , Schmidt et al, 2018 ). Thanks to properties, potato proteins are a promising ingredient for different food preparations including infant foods, food supplements, bakery products, and pet foods ( Hussain et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…In industrial processes, potato proteins are commonly obtained by a combination of acid and heat treatment of the potato juice, resulting in irreversible protein denaturation and precipitation. In addition, acidification also affects the surface activity of these proteins and, consequently, their foaming and emulsifying properties ( Lomolino et al, 2015 , Schmidt et al, 2018 ). Attempts have been made to improve these properties by heat, enzymatic and chemical treatments (for a review see Hussain et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2022

Self Cite

View full text Add to dashboard Cite

“…Moreover, starch–starch and starch–fiber interactions in the polymeric matrix also affect the properties of the composites. Several studies have been performed in this sense, for example, by using chemically modified starch to reduce the water absorption 4,15 and to improve the thermal stability, 4 Na-montmorillonite to produce less dense and less rigid foams, 8 chitosan to reduce the water absorption and to improve the tensile strength, 3,14 and elongation, 14 poly (vinyl alcohol) to mitigate the reduction in tensile properties and to improve the water resistance, 11 N 2 and patatin to improve the foam expansion and stability, 16 zein and gluten to reduce the water absorption and to improve the flexural and compressive strength, 12 or sunflower proteins to reduce the water absorption and the relative deformation, 13 among other additives.…”

Section: Introductionmentioning

confidence: 99%

Pineapple shell fiber as reinforcement in cassava starch foam trays

Cabanillas

Nuñez

Cruz-Tirado

et al. 2019

Polymers and Polymer Composites

View full text Add to dashboard Cite

Pineapple shell, considered a waste in the juice industry, was used as a reinforcement material to produce biodegradable foam trays (FTs) based on cassava starch by a compression molding process. These foams were prepared with different starch/fiber ratios and then were characterized according to their microstructure and physical and mechanical properties. The starch/fiber ratio of 95/5 showed the lowest values of thickness and density (2.58 mm and 367 kg m−3, respectively). There was a good distribution of the pineapple shell fiber throughout the polymeric matrix. All FTs showed a semicrystalline structure and 95/5 ratio showed the highest crystallinity index (CI) value (39%). In addition, this ratio improved the tensile strength of the FTs, obtaining similar values to expanded polystyrene (EPS) samples, used as the reference material. Nevertheless, all FTs reinforced with pineapple shell fiber showed high water absorption capacity (WAC); therefore, future studies should focus on to improve the physicochemical and structural properties of the cassava starch-based foams, considering the promising potential of this novel biodegradable material for dry food packaging, such as a viable alternative to reduce the use of petroleum-based materials such as commercial EPS trays.

show abstract

Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method

Cited by 14 publications

References 25 publications

Grape seed extract: the first protein-based fining agent endogenous to grapes

Grape seed extract: the first protein-based fining agent endogenous to grapes

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

Pineapple shell fiber as reinforcement in cassava starch foam trays

Contact Info

Product

Resources

About