Preparation and characterization of potato protein-based microcapsules with an emphasis on interaction mechanism among the main components.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10277
Abstract: BACKGROUND Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However,… read more here.
Keywords: interaction; potato protein; mechanism; based microcapsules ... See more keywords
Effects of different physical factors on potato protein-chitosan complexes considering Hofmeister series and Maillard reaction.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12656
Abstract: 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… read more here.
Keywords: hofmeister series; maillard reaction; different physical; physical factors ... See more keywords
Associative phase separation of potato protein and anionic polysaccharides
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.01.012
Abstract: Abstract Plant proteins are receiving growing interest from the food and beverage industry. However, the properties of these proteins are still insufficiently characterised. The present study investigated the associative phase separation between potato protein (PP)… read more here.
Keywords: potato protein; associative phase; separation potato; phase separation ... See more keywords
Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106236
Abstract: Abstract Foaming-related functionalities of potato proteins are important for the development of innovative food products. The main purpose of current study was to investigate the effects of laccase-catalyzed modifications on the tertiary structural property, the… read more here.
Keywords: protein; sugar beet; laccase catalyzed; potato protein ... See more keywords
Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment: Thermodynamics and kinetics.
Sign Up to like & getrecommendations! Published in 2017 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2017.01.034
Abstract: The thermodynamics and kinetics of traditional and simultaneous dual frequency energy-gathered ultrasound (SDFU) assisted enzymolysis of potato protein were investigated to get the knowledge of the mechanisms on the SDFU's promoting efficiency during enzymolysis. The… read more here.
Keywords: enzymolysis; assisted enzymolysis; thermodynamics; energy ... See more keywords
Comparison of different piglet diets in organic agriculture using milk powder, enriched lysine, conventional potato protein or high soybean cake content
Sign Up to like & getrecommendations! Published in 2020 at "Renewable Agriculture and Food Systems"
DOI: 10.1017/s1742170520000253
Abstract: Feeding monogastric livestock in organic agriculture is challenging due to several tradeoffs between animal welfare aspects, resource efficiency, as well as ecological and social sustainability. Organic standards may even increase such conflicts, as is currently… read more here.
Keywords: milk; agriculture; potato protein; soybean cake ... See more keywords
Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2036093
Abstract: Studies regarding spray drying microencapsulation are aplenty available; especially focusing on processing parameters, microparticle characteristics and encapsulation efficiency. Hence, there is a rising interest in tailoring wall materials aiming to improve the process's effectiveness. Reflecting… read more here.
Keywords: microencapsulation; spray drying; potato protein; protein ... See more keywords
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/286/2013-cjfs
Abstract: PĘ ksa A., Miedzianka J. (2014): Amino acid composition of enzymatically hydrolysed potato protein preparations. Czech J. Food Sci., 32: 265–272. We determine the effects of the technology of obtaining potato protein preparation and of… read more here.
Keywords: protein; amino acid; protein preparations; potato ... See more keywords
Production of Edible Fungi from Potato Protein Liquor (PPL) in Airlift Bioreactor
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DOI: 10.3390/fermentation3010012
Abstract: Potato protein liquor (PPL), a side stream from the potato starch industry, is normally used as fertilizer. However, with more than 100 g/L of sugars, 20 g/L of Kjeldahl nitrogen and Chemical Oxigen Demand (COD)… read more here.
Keywords: protein; potato; protein liquor; liquor ppl ... See more keywords
Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions
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DOI: 10.3390/foods14111974
Abstract: This study investigated the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis with trypsin, aiming to utilize them as natural emulsifiers in 5 wt% fish-oil-in-water emulsions. Unfractionated and fractionated PPH… read more here.
Keywords: protein hydrolysates; fish oil; oil water; potato protein ... See more keywords
Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi
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DOI: 10.3390/foods14193444
Abstract: Potato protein (PP) at concentrations of 0.025–0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect… read more here.
Keywords: cold water; water fish; potato protein; fish surimi ... See more keywords