Potato Protein Research Articles

Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein

Starch-protein interactions affect the rheological and textural properties of composite gels. The limitations of proteins as food ingredients can be overcome by enzyme modifications. Herein, to investigate the effect of enzyme-modified potato proteins on the properties of protein-starch composite gel food ingredients, we used laccase, peroxidase, or tyrosinase to catalyze the covalent cross-linking of potato protein (PP). Circular dichroism spectroscopy and gel electrophoresis indicated that the secondary structure of PP was altered after enzyme treatment. Laccase-treated PP (LPP) exhibited a stronger degree of cross-linking than peroxidase-treated PP (PPP) and tyrosinase-treated PP (TPP). Texture profile analysis confirmed that the composite gel of LPP and potato starch (LPP/PS) displayed a stable three-dimensional structure compared with PPP/PS, TPP/PS, or native PP/PS (control). Creep recovery of TPP/PS, PPP/PS, and LPP/PS (57.90, 81.77, and 92.08%, respectively) was increased vs. PP/PS (52.57%). The results provide a theoretical basis for improving the properties of potato-based composite gel.

Proximate and Mineral Composition of Aerial Potato (Dioscorea bulbifera Linn) after using Different Fermentation Methods

This study evaluated the nutritional value of aerial yam potato fermented with different methods and other food processing. Aerial potato was subjected to different treatments (peeled, unpeeled, peeled and blanched, unpeeled and blanched, peeled and boiled, unpeeled and boiled) before fermentation with different methods like submerged fermentation and back slope (BS) fermentation. The proximate and mineral compositions were monitored using standard methods. 
 Crude Protein (%) of the peeled aerial potato significantly increased from 4.12 ±0.13 at the initial to 10.11±0.85 at the end of the fermentation while unpeeled aerial potato slightly increased from 3.66a±0.04 at the initial to 4.19±0.03 at the end of the fermentation. Peeled and blanched; unpeeled and blanched as well as the unpeeled and boiled samples had the highest iron (0.143±0.01 ppm), magnesium (6.40±0.02 ppm) and calcium (6.32±0.03 ppm) contents in fermented aerial potato sample. Generally, the different of methods of fermentation employed improved the nutrient contents of fermented aerial potato.

Effects of Feed Restriction and Fermented Potato Protein Supplementation on IGF1, GHR and Kiss1 mRNA Expression in Intact Nursery Gilts

Background: Decreased feed intake is a common stress response presented after weaning that leads to a negative effect on performances. Health management and feed supplementation were commonly used to solve such problems. The objectives of this research were to study the effects of nutritional stress and the benefit of fermented potato protein supplementation in intact nursery gilts. Methods: Prepubertal nursery gilts were assigned into the following feed treatments for 30 days: 1) normal feed, 2) normal feed with fermented potato protein (FPP) supplementation, 3) restricted feed which received 60% amount of normal feed and 4) restricted feed with FPP supplementation. Result: Serum IGF-1 and IGF1 mRNA expression of semitendinosus muscle were significantly increased by FPP supplementation (P less than 0.05). All pig groups showed no different on serum cortisol and hypothalamic Kiss1 mRNA expression levels. The degree of feed restriction was suggested to be an important determinant of response of serum IGF-1, cortisol and hypothalamic Kiss1 mRNA expression. In this study, an elevated serum IGF-1 concentration correlated with IGF1 mRNA upregulation in a muscle rather than in a liver.

Quinoa protein extract: an effective alternative for the fining of wine phenolics.

Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea, wheat, and potatoes have been approved for their use in wine. This work aimed at determining the fining ability of quinoa (Chenopodium quinoa Willd.) protein extracts (QP), compared to commercial fining agents, on red wines. The trials compared the performance of QP (30 and 50 g/hL), two potato protein extracts and gelatin, at two different contact times (48 and 96 h), using Petit Verdot, Malbec, and Cabernet Sauvignon wines. Turbidity, total phenolics, precipitable tannins, catechins, and color characteristics were determined. QP reduced the turbidity of all wines in a similar way to commercial fining agents. Both doses of QP significantly reduced tannins and other phenolic measures, including color intensity reductions, in a similar way to commercial fining agents. QP behaved as an effective fining agent that deserves further studies in order to improve its performance and advance its characterization. © 2022 Society of Chemical Industry.

Heat-induced aggregation kinetics of potato protein – Investigated by chromatography, calorimetry, and light scattering

In this study, the heat-induced aggregation behavior of patatin rich potato protein isolate (PPI) was investigated by reversed-phase high-pressure liquid chromatography (RP-HPLC), differential scanning calorimetry (DSC), and dynamic light scattering. It could be shown that aggregation already occurs at low temperatures, despite low degrees of unfolding. The unfolding temperature, determined by DSC, coincided with a change in the reaction kinetics, which is determined by the unfolding step below a critical temperature up to the point, where the proteins are completely unfolded. The reaction rate k as a function of the absolute temperature T is then determined by diffusion of unfolded proteins forming aggregates. This change can be visualized in the Arrhenius diagram by a change of the slope of the relationship k ∼ 1/T. A change in pH from 7 to 6 shifted the critical temperature towards higher values and resulted in larger aggregate sizes, due to reduced electrostatic repulsion.

Potato Protein Ingestion Increases Muscle Protein Synthesis Rates at Rest and during Recovery from Exercise in Humans.

ABSTRACTIntroductionPlant-derived proteins have received considerable attention as an alternative to animal-based proteins and are now frequently used in both plant-based diets and sports nutrition products. However, little information is available on the anabolic properties of potato-derived protein. This study compares muscle protein synthesis rates after the ingestion of 30 g potato protein versus 30 g milk protein at rest and during recovery from a single bout of resistance exercise in healthy, young males.MethodsIn a randomized, double-blind, parallel-group design, 24 healthy young males (24 ± 4 yr) received primed continuous l-[ring-13C6]-phenylalanine infusions while ingesting 30 g potato-derived protein or 30 g milk protein after a single bout of unilateral resistance exercise. Blood and muscle biopsies were collected for 5 h after protein ingestion to assess postprandial plasma amino acid profiles and mixed muscle protein synthesis rates at rest and during recovery from exercise.ResultsIngestion of both potato and milk protein increased mixed muscle protein synthesis rates when compared with basal postabsorptive values (from 0.020% ± 0.011% to 0.053% ± 0.017%·h−1 and from 0.021% ± 0.014% to 0.050% ± 0.012%·h−1, respectively; P < 0.001), with no differences between treatments (P = 0.54). In the exercised leg, mixed muscle protein synthesis rates increased to 0.069% ± 0.019% and 0.064% ± 0.015%·h−1 after ingesting potato and milk protein, respectively (P < 0.001), with no differences between treatments (P = 0.52). The muscle protein synthetic response was greater in the exercised compared with the resting leg (P < 0.05).ConclusionsIngestion of 30 g potato protein concentrate increases muscle protein synthesis rates at rest and during recovery from exercise in healthy, young males. Muscle protein synthesis rates after the ingestion of 30 g potato protein do not differ from rates observed after ingesting an equivalent amount of milk protein.

Most promising alternative protein sources possible to use in sports nutrition – A review

SummaryA growing world population and ongoing climate change have created a need to find new sources of high‐quality food, especially protein, that are sustainable and environmentally friendly and help to reduce unsustainable livestock production. Therefore, it is necessary to look for sources of protein from new raw materials or to use existing materials that have not been used on a large scale. The highest protein intake characterises athletes; thus, the market for high‐protein products should be targeted for them. This paper outlines the main problems associated with protein production to date, mainly from animal sources and some known plant sources such as pulses, which can cause gastrointestinal problems in athletes. This review aimed to propose several new/alternative protein sources (Single Cell Protein, edible insects, algae, and potato protein) that may have the potential for use in food, including food for athletes while solving the described problems associated with existing protein sources. Insects have the best amino acid composition; microbial and algal proteins have great potential but require further development of technology for application to food products. Potato proteins are of high value and quality but also contain glycoalkaloids. However, using them brings additional economic and environmental benefits.

PSVI-8 Effects of Phosphorus Level and Increasing Phytase Dose on Basal Endogenous Loss of Calcium and Balance of Phosphorus in Pigs Fed Diets Containing Phytate P at Commercial Levels

Abstract The objective was to test the hypothesis that dietary P concentration and level of phytase influences basal endogenous loss of Ca in pigs. Seventy barrows (body weight: 17.66 kg) were housed in metabolism crates and allotted to 7 Ca-free diets containing corn, potato protein concentrate, and full-fat rice bran (0.27% phytate P). A positive control (PC) diet contained P at the requirement for digestible P for 11 to 25 kg pigs. Negative control (NC) diets were formulated by reducing concentration of digestible P by 0.15% and adding a novel consensus bacterial 6-phytase variant at 0, 250, 500, 1,000, 2,000, or 4,000 phytase units/kg diet. Feces and urine samples were collected separately for 4 d after 5 d of adaptation. Dried and ground fecal samples were analyzed for dry matter, Ca, and P and urine was analyzed for P. Data were analyzed using a model that included diet as fixed effect. Positive control and NC were compared using a contrast statement and linear and exponential effects of dietary phytase were tested. Results indicated that apparent total tract digestibility of dry matter was not affected by dietary P or phytase (Table 1). The basal endogenous loss of Ca was not affected by dietary P, but exponentially (P = 0.030) decreased as dietary phytase increased. Phosphorus retention (g/d) was greater (P &amp;lt; 0.001) in pigs fed PC compared with NC without phytase. The standardized total tract digestibility (STTD) of P exponentially (P &amp;lt; 0.001) increased as phytase increased; however, retention of P as % of absorbed P decreased (linear, P = 0.006) as phytase increased because the extra P absorbed as a result of phytase could not be retained due to the lack of Ca. In conclusion, increasing the phytase dose decreased basal endogenous loss of Ca and increased STTD of P.

Comparison of structural and physicochemical properties of potato protein and potato flour modified with tyrosinase

The present study modified potato protein and flour with tyrosinase to promote the diversification of potato staple foods. The results indicated that tyrosinase treatment markedly altered the secondary structure of proteins. After tyrosinase treatment, the maximum decomposition temperature of potato protein and flour increased from 322.32 to 332.40°C and from 294.24 to 299.61°C, respectively. Tyrosinase treatment remarkably reduced the pasting viscosity of potato flour, that is, the peak viscosity, through reducing viscosity, breakdown, final viscosity, and setback by 32.50, 60.98, 13.04, 68.24, and 74.31%, respectively. In contrast, tyrosinase treatment increased the shear resistance and hardness of the protein and flour gels; the maximum stress values of the protein and flour gels increased from 1.48 to 10.1% and from 6.87 to 14.8%, respectively. Furthermore, tyrosinase treatment promoted viscoelastic properties and structural stability of potato protein and flour. These results may provide an important foundation for the development of novel potato staple foods.

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

SummaryAntioxidant, structural, and flavour characteristics of Maillard reaction products (MRPs) prepared from different hydrolysates of sweet potato protein (SPPH), potato protein (PPH), soy protein isolate (SPIH), egg white protein (EWPH), and whey protein isolate (WPIH) were compared. WPIH‐MRPs exhibited the highest Maillard reaction (MR) progress followed by SPPH‐MRPs as indicated by the lowest pH (4.95 and 5.10, respectively) and the highest fluorescence intensity (P &lt; 0.05). The results of Fourier transform infrared (FTIR) explained the significant changes in functional groups of peptides after MR, especially in WPIH‐MRPs and SPPH‐MRPs. The highest oxygen radical absorbance capacity (ORAC) of 125.24 µg TE (Trolox equivalents)/mL was observed for WPIH‐MRPs, followed by SPPH‐MRPs with an ORAC value of 104.07 µg TE/mL (P &lt; 0.05). MR conferred an increase of sweetness, sourness, and umami attributes and reduction of bitterness for all MRPs, and WPIH‐MRPs presented the highest umami taste score of 7.4, followed by SPPH‐MRPs with a taste score of 7.1. Stronger umami taste was correlated with MW 200–500 and &lt;200 Da peptides. No acrylamide was detected in SPPH‐MRPs, which also presented less 5‐hydroxymethyl furfural (HMF) and Nε‐(1‐Carboxymethyl)‐L‐lysine (CML) compared to WPIH‐MRPs. Thus, MRPs derived from SPPH could be an alternative way for natural flavours’ production with improved antioxidant activity and less harmful compounds.

Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity.

Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3–9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating.

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

In this study, we used a combination of quantitative proteomics and bioinformatic prediction for identifying novel antioxidant peptides. Thirty-five peptides from potato, seaweed, microbial, and spinach proteins were investigated. Based on high DPPH radical scavenging activity (IC50 ≤ 16 mg/mL), metal chelation activity, isoelectric point, and high relative abundance in the parent protein sources, 11 peptides were selected. Lipid oxidation retardation was evaluated in 5% fish oil-in-water emulsions stabilized with Tween 20, where emulsion physical stability was unaffected by peptide addition. The secondary structure of selected peptides was similar in the aqueous solution and emulsions, as confirmed by synchrotron radiation circular dichroism spectroscopy. The emulsions containing the selected peptides had lower levels of hydroperoxides and volatile compounds during storage compared to the control (without peptide). This study contributes to elucidating the effect of antioxidant peptides in emulsions and demonstrates the ability of quantitative proteomics and bioinformatics prediction to identify peptides with strong antioxidant properties.

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects of high-intensity ultrasound (HIU) (200, 400, and 600 W) and treatment time (10, 20, and 30 min) on the physicochemical and functional properties of insoluble potato protein isolates (ISPP) were investigated. The results revealed that HIU treatment induced the unfolding and breakdown of macromolecular aggregates of ISPP, resulting in the exposure of hydrophobic and R–SH groups, and reduction of the particle size. These active groups contributed to the formation of a dense and uniform gel network of ISPP gel and insoluble potato proteins/egg white protein (ISPP/EWP) hybrid gel. Furthermore, the increase of solubility and surface hydrophobicity and the decrease of particle size improved the emulsifying property of ISPP. However, excessive HIU treatment reduced the emulsification and gelling properties of the ISPP. Meanwhile, HIU treatment changes the secondary structure of ISPP. It could be speculated that the formation of a stable secondary structure of ISPP initiated by cavitation and shearing effect might play a dominant role on gel strengthens and firmness. Meanwhile, the decrease in relative content of β-turn had a positive effect on the formation of small particle to improve emulsifying property of ISPP.

Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products

Innovative food and feed products have recently attracted the attention of both producers and consumers. Filamentous fungi are important biomass producers with their high protein contents. In this study, fungal biomass production from edible potato protein liquor (PPL), generated during starch production processes, was investigated through different fungal strains (Rhizopus oryzae, R. oligosporus, R. delemar, Aspergillus oryzae and Neurospora intermedia). The effects of PPL concentration, incubation time, initial pH, and cultivation conditions (in shake flaks and different scale reactors) were examined to determine the amount of biomass and its crude protein level. It was determined that the fungal biomass produced by R. delemar in industrial scale contained 53% crude protein. For this strain, the amino acid and fatty acid profiles as well as metals (iron, manganese, copper, and zinc) of the produced biomass were also investigated to assess possible use as a food or feed source. The R. delemar fungal biomass can be a promising raw material for feed and food production, for example, considering its protein and fatty acid profiles with 41% essential amino acids and 33% polyunsaturated fatty acids.

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

Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). These emulsions showed different droplet sizes, stability, appearance, and rheological properties. The best emulsion stability was achieved combining potato proteins and k-carrageenan at pH 3.0, where uniform and small oil droplets (30 µm) were observed. The rheological properties of the emulsions were also different. The highest viscosity and G’ were shown by the emulsion prepared with the addition of k-carrageenan at pH 3.0, this being attributed to the onset of a gel-like viscoelastic structure in these conditions. SDS-PAGE indicated that the superior properties of the emulsion prepared with k-carrageenan at pH 3.0 can be attributed to an electrostatic interaction between the positively charged potato proteins and the anionic polysaccharide. This interaction allowed the formation of a strong molecular network able to stabilize the system.

Protein-based glyoxal–polyethyleneimine-crosslinked adhesives for wood bonding

ABSTRACT Corn gluten protein, potato protein, and pea protein isolate were used as natural raw materials for preparing bio-based environmentally friendly adhesives. Glyoxal and polyethyleneimine (PEI) were used as crosslinking agents. Dry and wet bonding performances of the adhered wood samples were tested for different protein-based adhesives, i.e., protein alkaline-modified adhesives, protein–glyoxal adhesives, and protein–glyoxal–PEI adhesives. The results indicate that crosslinking by glyoxal and polyethyleneimine effectively improves the bonding performance of pea, corn, and potato protein-based adhesives after water storage.

Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan

In this study, the relations among the structure, interface adsorption and emulsifying properties of potato protein isolate (PPI) modified by chitosan (CS) were investigated. The results showed that the addition of CS prevented the exposure of tyrosine and tryptophan residues, leading to an increase in the surface hydrophilicity of PPI in the complex system. Meanwhile, the addition of CS decreased the interfacial tension between oil-water and gas-water, and increased the elastic modulus (G′) and the apparent viscosity of PPI in the complex system. Moreover, the emulsion stabilized by the PPI/CS complex exhibited a smaller average particle size and a higher zeta - potential with a better emulsifying stability. In addition, the gel network structure of the emulsion stabilized by PPI/CS complex enhanced to promote the emulsion stability. These results will provide meaningful guidance for the application of CS modified PPI as a novel food emulsifier in the construction of stable Pickering emulsion system.

Genome-wide identification and characterization of F-box family proteins in sweet potato and its expression analysis under abiotic stress

In this study, genome-wide characterization of F-box proteins in sweet potato yielded 243 IbFBX genes, unevenly distributed on the 15 chromosomes of sweet potato. Gene duplication analysis suggested segmental duplication as the principal factor influencing the expansive evolution of IbFBX genes in sweet potato. Phylogenetic analysis clustered F-box proteins in sweet potato, Arabidopsis, and rice into six clades (I-VI). Gene structure analysis of the IbFBX genes revealed that most of the genes within the same clade were highly conserved. Expression profiles of IbFBX family genes in 9 different tissues and under stress conditions revealed that the IbFBXs were highly upregulated or downregulated in response to salt and drought stress, suggesting their significant roles in abiotic stress response and adaptation. Knowledge of the diverse functions and expression patterns of IbFBXs presents a solid theoretical basis for annotating the functions of IbFBXs and further facilitate the molecular breeding of sweet potato.

Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

With increasing diet-related health issues and awareness of climate change, the demand for sustainable protein-based fat replacer increases. In this study, the impact of the incorporation of pea and potato protein microparticles in fat-reduced (−50%) milk desserts was tested texturally and sensorically. The incorporation of pea protein microparticles led to a harder texture and higher adhesiveness and creaminess, whereas these attributes were decreased by the incorporation of potato protein microparticles. Nevertheless, in both pea and potato milk desserts, an unwanted grassy, green, bean-like aroma was additionally perceived. For the potato milk dessert, further taste attributes such as bitterness and astringency were also disadvantageously impacted. Even though both potato and pea proteins are plant proteins, they have to be processed differently to obtain the desired results and to be suitable for different food applications.

Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model

The potential of high-pressure homogenization (HPH) to allow the production of a fermented potato protein isolate-based yogurt alternative with low and high oil concentration was investigated. The yogurt alternatives containing different oil concentrations (1.5%, 3%, and 10%) were obtained by inoculating the homogenized (0.1 MPa, 30 MPa, and 200 MPa) emulsions. HPH reduced emulsion particle size (all oil levels) compared to the non-homogenized samples (0.1 MPa). The overall emulsion whiteness index increased after HPH treatment while the highest value was obtained for 200 MPa 10% oil, 76.01 ± 0.50, compared to 65.33 ± 2.05 obtained for 0.1 MPa 10% oil. The creaming velocity was decreased by HPH, e.g., for 3% oil from 10.70 ± 0.11 (0.1 MPa) to 0.59 ± 0.04 after 200 MPa. Microscopic images of gels from HPH treated emulsions revealed smaller oil droplets and narrower component distribution. This study further highlights the possibility of HPH technology to produce plant-protein-based yogurt alternatives with different oil concentrations. Industrial relevanceIn recent years, the food industry has changed rapidly and has faced new consumer demands and global food trends. Consumers pay attention to food and its effect on their health, and the popularity of dairy alternatives with reduced-oil and, on the other hand, Greek-style yogurt analogs has grown. (Ultra) high-pressure homogenization ((U)HPH) is a continuously emerging technology that can potentially provide simultaneous homogenization and microbial inactivation and induce changes in solution physicochemical properties such as emulsion stabilization mainly by significantly reducing oil droplet size and improving interactions between emulsifiers and oil phase. By utilizing HPH, plant-based yogurt alternatives can be formed with a wide range of oil concentrations and similar texture profiles and water holding capacity, free of additional stabilizers and artificial emulsifiers. The results of this bottom-up approach study could be of great importance for considering the potential for scaling-up and future implementation of (U)HPH in the food industry to produce plant-based milk and yogurt alternatives with low and high oil content, having a clean label.