Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

This study investigated the effect of inulin with different polymerization degrees (DP), including L-inulin (DP 2–6), M-inulin (DP 10–23) and H-inulin (DP 23–46), on the structural and gelation properties of potato protein isolate (PPI). Results revealed that textural properties (hardness, cohesiven...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Qiongling Chen, Xiaowen Wang, Yu Wang, Tianqi Guo, Peihan Guan, Jinyu Hou, Zhenjia Chen
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Potato protein Inulin Polymerization degree Gel properties Molecular interactions
Online Access:	http://www.sciencedirect.com/science/article/pii/S259015752400292X