Amino acid composition of coagulable protein from tubers of 34 potato varieties and its relationship with protein content

Autor:	C. R. Vonk, W. M. J. Van Gelder
Rok vydání:	1980
Předmět:	chemistry.chemical_classification Methionine Arginine Lysine food and beverages Complete protein Biology Amino acid chemistry.chemical_compound Biochemistry chemistry biology.protein Composition (visual arts) Protein A Agronomy and Crop Science Essential amino acid Food Science
Zdroj:	Potato Research. 23:427-434
ISSN:	1871-4528 0014-3065
DOI:	10.1007/bf02356258
Popis:	Samples of coagulable protein, from tubers of 34 varieties ofSolanum tuberosum, were analysed for amino acids. The coagulable protein was rich in most of the essential amino acids. The essential amino acid index ranged from 86 to 93. Methionine was the first limiting essential amino acid. Its content in coagulable protein was considerably higher than values reported in literature. Lysine content was very high, which makes the protein a valuable component for mixed feed. Arginine was the second limiting amino acid. The varietal differences in amino acid composition were small. There was no correlation between protein content and content of most of the essential amino acids. Breeding for increased protein content in potato may be expected to have little effect on the nutritional value of the protein. Selection can be directed to content of coagulable protein.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0f7ad246aaf13fd211a24013f4727472 https://doi.org/10.1007/bf02356258 Zobrazit plný text záznamu Full text from SpringerLink