Potato protein from cv. Simcoe was combined with protein from acid whey in various proportions. Several functional properties of composites were determined over the pH range 4 to 8. pH, the proportion of potato protein, and their interaction significantly (p< 0.001) affected protein functionality. Addition of potato protein to whey significantly (p<0.05) reduced solubility of composites at pH 4 and 5 and thermal stability at each pH. Maximum thermocoagulation of proteins increased eightfold in magnitude and shifted from pH 4 to 6 with increasing potato protein. Emulsification and foaming properties generally improved as pH increased and the proportion of potato protein decreased. Protein solubility was significantly (p<0.001) correlated with other functional properties.
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Jackman et al. (1988) studied this question.
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