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

• DOI: 10.1016/j.lwt.2022.113610
• Publication Date: 2022-05-28T12:41:00Z
• Authors: Yu Zhu; Hongxia Lu; Zhijie Zhu; Yuanyuan Li; Xianfeng Du; Li Guo
• Keywords: Potato starch

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