title: Effect of pH on phosphorylation of potato protein isolate.
abstract: Potato protein isolate (PPI) was phosphorylated with sodium trimetaphosphate (STMP) at ambient temperature and various reaction pH (5.2, 6.2, 8.0 and 10.5) to improve the functional properties without impairing the nutritional availability. Changes in chemical composition (total and coagulable protein content, ash and minerals content and amino acid composition), functional properties (protein solubility index, emulsifying activity and foaming capacity, water and oil absorption capacity) and phosphorus were determined. The chemical composition and functional properties of phosphorylated potato protein isolate (PP-PPI) were significantly different (p<0.05). The PP-PPI at pH 5.2 was characterised by the highest content of all amino acids, whereas, PP-PPI under alkaline conditions (pH 10.5) caused decrease in these compounds. PP-PPI at pH 8.0 had the highest oil absorption capacity, emulsion activity and foam capacity, whereas, PP-PPI at pH 10.5 had the highest WAC.
authors.affiliation: Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland. j.miedzianka@wp.pl
authors.forename: J
authors.initials: J
authors.lastname: Miedzianka
authors.forename: A
authors.initials: A
authors.lastname: Pęksa
mesh_terms: D004655:Emulsions / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D009753:Nutritive Value; D010766:Phosphorylation; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility
chemical_list: D004655:Emulsions; D010940:Plant Proteins