Abstract:

Patato protein isolates (PPI) was prepared using fresh potatoes by isoelectric precipitation. The least gelation concentration endpoint (LGE) was determined as 6%. The texture characteris of PPI including britleness, hardness, thickness, poly-stickness and stickness was investigated by texture analyzer as well as its influencing factors like protein concentration, pH value, heating temperature and heating time impact on gel formation. The optimization resulting showed conclusions varied among different evaluation indexes. The comprehensive evaluation of PPI gelation characteristics showed the optimum condition for preparation of gelation was under protein concentration of 12%, pH7.0, 95 ℃ and 15 min of heating time.

Key words: potato, protein isolates, gelation properties, texture characteristic