Potato proteins : their properties and nutritive value

A.I. Labib

Research output: Thesisinternal PhD, WU

Abstract

Physical and biological investigations were carried out on the nitrogenous substances in the potato tuber. The importance of the potato as a food was considered in the introduction. By paper electrophoresis proteins in potato tuber sap could be separated into at least six fractions. The protein patterns were characteristic for the four potato varieties studied.

A study was made of the nitrogen and amino acid distribution of potato tubers and the influence of storage on it.

For assessment of the nutritive value of the crude protein fraction of the potato it was concluded that a microbiological assay with Terahymena pyrifermis W. was generally suitable as an index of biological value.

The nutritive value of the nitrogen of potato was not only dependent on amino acid composition of the protein but also largely on the free amino acids.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • den Hartog, C., Promotor, External person
Award date8 Jun 1962
Place of PublicationS.l.
Publication statusPublished - 1962
Externally publishedYes

Keywords

  • solanum tuberosum
  • potatoes
  • proteins
  • food
  • foods
  • protein
  • nitrogen
  • analysis
  • chemistry
  • analytical chemistry

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