Effect of trypsin inhibitors extracted from potatoes on the gel properties of chicken mince.

Abstract

This study examined how potato trypsin inhibitor (PTI) improves chicken mince gel properties. PTI, analyzed by FTIR and UV spectroscopy, showed a stable β-sheet structure (40.38 % β-turns, 22.00 % β-folds) and a 277 nm absorption peak from aromatic residues. It specifically inhibited trypsin (50.24 % at 5 μg/mL) with minimal effect on other proteases. When added to chicken mince (0.05 ‰-0.2 ‰), PTI enhanced gel hardness (up to 400 g), elasticity, water-holding capacity (WHC), and reduced cooking loss. SDS-PAGE revealed PTI preserved myosin heavy chain (MHC) and actin integrity by inhibiting endogenous protease activity, while lower TCA-soluble peptides indicated delayed protein degradation during storage. These results demonstrate PTI's dual role as a protease inhibitor and gel stabilizer, offering a natural way to enhance meat product quality and shelf life without affecting nutrition. The findings support PTI's potential as a sustainable food additive in meat processing.