LAUSR

BACKGROUND Potato protein possesses great potentials for application in food industry ascribed to its outstanding nutritional and functional properties. However, the inevitable industrial processing often brings adverse effects. Polysaccharide and protein complex is a promising way to improve the performance of potato protein. This work aimed to investigate the effects of different physical factors on potato protein/chitosan (PP/CS) complex system. RESULTS Addition of NaCl was not conductive to the formation of PP/CS complexes, resulting in significantly decreased peak turbidities from 1.29 to 0.75. Effect of different ions on PP/CS system matched with the Hofmeister series as the following orders: Li+ > Control > Na+ > K+ ; SCN- > I- > NO3 - > Br- ≈ Control > Cl- > SO4 2- , where the salting-in ions (Li+ , Br- , NO3 - , I- and SCN- ) tended to promote the combination of PP and CS.. The turbidity increased significantly when the reaction temperature rose to 45o C and above, and the peak turbidity was obtained at lower pH values. Furthermore, PP/CS system reacted at 45o C led to the highest whiteness value, while the Maillard reaction might occur when the temperature was above 45o C. CONCLUSIONS Results obtained in the present study confirmed that different physical factors led to great influences on PP/CS complexes, especially when considering Hofmeister series and Maillard reaction. Those findings could provide significant implications for the utilization of potato protein in complex food systems. This article is protected by copyright. All rights reserved.