Figure 6.

Water holding capacity (A) of the heat and pressure induced gels at pH 3. SDS-PAGE of potato proteins that were released from pressure (B) and thermal (C) induced gels (pH 3) during the Water Holding Capacity (WHC) experiment. The buffer released from the pressure-induced gel was diluted by 20, from thermally-induced gels, except for 90 °C, the buffer was diluted by 7, from thermally-induced gels formed at 90 °C the buffer was diluted by 2, the untreated potato solution after the same experimental set-up as the gels (PPI/WHC) was diluted by 40, and 14 µg PPI was loaded. Different letters (in A) indicate significant differences (p < 0.05, n = 5), error bars indicate standard deviation.