Table 3.

Pearson correlation of potato protein structure and functional characteristics.

	Solubility	Digestibility	α-Helix	β-Sheet	β-Turn	Random	Total Sulfhydryl	Free Sulfhydryl	H0	λmax	FI	Particle Size
digestibility	0.951 **
α-helix	−0.985 **	−0.927 **
β-sheet	0.957 **	0.915 **	−0.957 **
β-turn	−0.713 **	−0.713 **	0.692 *	−0.723 **
random	0.402	0.387	−0.401	0.154	−0.125
total sulfhydryl	−0.959 **	−0.930 **	0.960 **	−0.912 **	0.721 **	−0.459
free sulfhydryl	0.523	0.476	−0.537	0.677 *	−0.288	−0.305	−0.523
H0	−0.989 **	−0.976 **	0.976 **	−0.960 **	0.724 **	−0.384	0.964 **	−0.507
λmax	0.995 **	0.959 **	−0.987 **	0.976 **	−0.705 *	0.351	−0.956 **	0.571	−0.993 **
FI	0.980 **	0.950 **	−0.957 **	0.925 **	−0.769 **	0.469	−0.957 **	0.461	−0.978 **	0.974 **
particle size	0.941 **	0.889 **	−0.915 **	0.915 **	−0.640 **	0.319	−0.853 **	0.524	−0.921 **	0.939 **	0.907 **
zeta potential	0.777 **	0.723 **	−0.756 **	0.756 **	−0.698 **	0.204	−0.776 **	0.567	−0.752 **	0.769 **	0.789 **	0.744 **

‘−’ Negative correlation; ‘+’ Positive correlation; FI: Fluorescence intensity; H0: Surface hydrophobicity. ** Means significant at p < 0.01. * Means significant at p < 0.05.