Influence of high isostatic pressure on structural and functional characteristics of potato protein

Baier, Anne Kathrin; Knorr, Dietrich

doi:10.1016/j.foodres.2015.05.053

Cited by 40 publications

(27 citation statements)

References 45 publications

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“…Pure patatin (2% w / w ) was reported to aggregate at pH = 7 after pressure treatment (15 min at 250 MPa, 350 MPa, 450 MPa, and 550 MPa) resulting in a band with a molecular weight of 130 kDa (in reducing SDS conditions) that was shown to increase as the pressure increased [ 24 ]. Baier and Knorr [ 37 ] reported conservation of 93% of the protein solubility after isothermal treatment at 20 °C and 400 MPa (pH 7), while isothermal treatment at 40 °C and 600 MPa resulted in the aggregation of ~30%. Others also suggested pressure-induced aggregation of myofibrillar proteins due to the intermolecular disulfide bond formation [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Katzav

Chirug

Okun

et al. 2020

Foods

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Potato protein isolate (PPI), a commercial by-product of the starch industry, is a promising novel protein for food applications with limited information regarding its techno-functionality. This research focused on the formation of both thermal and high-pressure gels at acidic and neutral pH levels. Our results reveal that physical gels are formed after 30 min by heat at pH 7 and pH 3, while pressure (300–500 MPa) allows the formation of physical gels only at pH 3, and only when the system crosses 30 °C by adiabatic heating during pressurization. Texture profile analysis (TPA) revealed that gel hardness increased with both gelation temperature and pressure, while water-holding capacity was lower for the pressure-induced gels. The proteins released in the water-holding test suggested only partial involvement of patatin in the gel formation. Vitamin C as a model for a thermally liable compound verified the expected better conservation of such compounds in a pressure-induced gel compared to a thermal one of similar textural properties, presenting a possible advantage for pressure-induced gelation.

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Section: Resultsmentioning

confidence: 99%

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Katzav

Chirug

Okun

et al. 2020

Foods

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“…The effect of pressure on these functional properties has been studied in soy, lupin and peanut protein solutions. Recently, as an alternative to thermal treatment, pressure treatment has also been evaluated to modify the functionality of potato proteins …”

Section: Introductionmentioning

confidence: 99%

“…Recently, as an alternative to thermal treatment, pressure treatment has also been evaluated to modify the functionality of potato proteins. 38 Unfortunately, very limited systematic studies have documented the impact of high pressure processing on almond milk quality. The objective of this study was to investigate the impact of high pressure and thermal treatments on dispersive properties and aggregation kinetics of almond milk.…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on dispersive and aggregative properties of almond milk

2016

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“…Hydrophobic interactions are strengthened or weakened depending on the protein itself, its state in solution, and other unsettled influences [ 108 , 109 ]. Hence, the behavior of proteins under pressure cannot by determined from known structural models and thus require individual testing [ 110 ].…”

Section: Physical Modifications Of Protein-based Films and Coatingmentioning

confidence: 99%

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

Zink

Wyrobnik

Prinz

et al. 2016

IJMS

202

129

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Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.

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Influence of high isostatic pressure on structural and functional characteristics of potato protein

Cited by 40 publications

References 45 publications

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Effect of high pressure processing on dispersive and aggregative properties of almond milk

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

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