State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China; Department of Food Sciences, Anhui Agricultural University, Hefei, China.
State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
Food Chem. 2021 Mar 30;341(Pt 2):128082. doi: 10.1016/j.foodchem.2020.128082. Epub 2020 Sep 16.
Potato flour is used in bakery products, extruded products and snacks. However, it displays weaker gel strengths and thus the wholesome utility is curtailed significantly. To improve viscoelastic properties and stability of potato gels, herein potato flour was treated with laccase and peroxidase to create a protein network structure leading to stable gels. The results revealed that the secondary structure of potato proteins altered upon the enzyme treatment. The gels of peroxidase-treated potato flour (PPF) and laccase-treated potato flour (LPF) displayed larger anti-shear ability, thermal stability and stronger three-dimensional network structure compared to the native potato gel. The PPF and LPF gels exhibited stronger viscoelastic properties and structural stability compared to peroxidase-treated potato protein and laccase-treated potato protein gels. The outcome serves as a theoretical basis to improve the properties of potato gels and to promote the designing and the development of novel potato flour based functional food.
马铃薯粉用于烘焙产品、挤压产品和小吃。然而，它的凝胶强度较弱，因此整体实用性显著降低。为了提高马铃薯凝胶的黏弹性和稳定性，本文采用漆酶和过氧化物酶处理马铃薯粉，构建蛋白质网络结构，从而得到稳定的凝胶。结果表明，酶处理改变了马铃薯蛋白的二级结构。与天然马铃薯凝胶相比，过氧化物酶处理的马铃薯粉（PPF）和漆酶处理的马铃薯粉（LPF）凝胶的抗剪切能力、热稳定性和更强的三维网络结构更大。与过氧化物酶处理的马铃薯蛋白和漆酶处理的马铃薯蛋白凝胶相比，PPF 和 LPF 凝胶表现出更强的黏弹性和结构稳定性。该结果为改善马铃薯凝胶的性能提供了理论基础，并促进了新型马铃薯粉功能性食品的设计和开发。
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