Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin

Li, M.; Blecker, Christophe; Karboune, S.

doi:10.1016/j.foodhyd.2020.106236

Article (Scientific journals)

Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin

Li, M.; Blecker, Christophe; Karboune, S.

2021 • In Food Hydrocolloids, 112

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/261287

DOI
10.1016/j.foodhyd.2020.106236

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Keywords :

Air-water interfacial behaviors; Laccase-catalyzed cross-linking/conjugation; Potato protein; Tertiary structural property

Abstract :

[en] 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 thermal property, the air-water interfacial adsorption kinetics and the film rheological characteristics of potato protein at selected pH values. The cross-linking of potato protein (PPT) with or without the presence of ferulic acid (FA) as mediator and its conjugation with sugar beet pectin were biocatalyzed by fungal laccases (Trametes versicolor or Coriolus hirsutus). As compared to the native potato protein, all modified proteins were unfolded, and a decrease in the structural compactness was observed. The conjugation of potato protein with sugar beet pectin (PPT-SBP-H/-L) exhibited stabilization effect against unfolding and heating, which also promoted the adsorption of potato protein, while the cross-linked potato proteins (MPPT24h, MPPT24hFA) contributed to high surface dilatational elasticity of the interface, at neutral pH condition. The extended laccase-cross-linking treatment (MPPT48h, MPPT48hFA) resulted in a higher structural stability of the proteins than the other modified ones. At acidic pH conditions, these protein samples exhibited relatively high surface dilatational moduli. This study provided insights into the impact of laccase-catalyzed modifications on the functionalities of potato protein from molecular and mesoscopic aspects. © 2020 Elsevier Ltd

Disciplines :

Food science

Author, co-author :

Li, M.; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Karboune, S.; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada

Language :

English

Title :

Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin

Publication date :

2021

Journal title :

Food Hydrocolloids

ISSN :

0268-005X

eISSN :

1873-7137

Publisher :

Elsevier B.V.

Volume :

112

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

Canada Foundation for Innovation, CFI36708Natural Sciences and Engineering Research Council of Canada, NSERC

Available on ORBi :

since 23 June 2021

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