Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel.

The objective of this study was to investigate the enhancement mechanism of low-frequency magnetic field (LF-MF) on the gelation and structures of potato protein-linseed oil emulsion gel. Results indicated that the gel strength and water holding capacity of the gel induced by 6 mT LF-MF intensity were significantly increased from 0.33 N‧mm and 42.

Effect of moisture content during extrusion on physicochemical properties of potato protein with an emphasis on the modification mechanism.

Potato protein possessed the advantages of high nutrition, non-allergenic and heterogeneous structure, but its application efficiency was limited by the highly folded conformation. The extrusion technology was conducted to modify potato protein, while the effects of moisture content on its physicochemical properties and the modification mechanism were emphasized in this study. Results indicated that the extruded potato protein (EPP) exhibited a significant decrease in surface hydrophobicity (1350 to 473-525) and a significant increase in disulfide bond content (>30 %).

Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation.

Potato protein has attracted much attention due to its unique nutritional and structural properties. In this study, the twin-screw extrusion technology was employed to modify potato protein, while the modification mechanism was investigated from the perspective of temperature variation. Results indicated that extruded potato protein (EPP) led to the extremely significantly decreased surface hydrophobicity (1350 to 307-396) and foaming capacity (41.