Amino acid composition and nutritional value of four cultivated South American potato species
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14740%2F15%3A00080478" target="_blank" >RIV/00216224:14740/15:00080478 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12220/15:43887581 RIV/60109807:_____/15:#0000366
Result on the web
<a href="http://ac.els-cdn.com/S0889157515000204/1-s2.0-S0889157515000204-main.pdf?_tid=9d4f02fa-164b-11e5-923f-00000aab0f6b&acdnat=1434695152_9b4fcfac226d76a1d7561172f9f76d75" target="_blank" >http://ac.els-cdn.com/S0889157515000204/1-s2.0-S0889157515000204-main.pdf?_tid=9d4f02fa-164b-11e5-923f-00000aab0f6b&acdnat=1434695152_9b4fcfac226d76a1d7561172f9f76d75</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2014.12.006" target="_blank" >10.1016/j.jfca.2014.12.006</a>
Alternative languages
Result language
angličtina
Original language name
Amino acid composition and nutritional value of four cultivated South American potato species
Original language description
Protein content, amino acid composition, nutritional quality and patatin characteristics were determined in tubers of four South American cultivated potato species (Solanum andigenum, Solanum goniocalyx, Solanum phureja, Solanum stenotomum) and a cultivar of the commonly cultivated cultivar Desiree of Solanum tuberosum. Protein content (on dry matter basis) of S. andigenum and S. stenotomum was highest at 7.9% and 8.0%, respectively, and the relative quantities of patatin for both species were 41.7% and34.0%, respectively. The nutritional value of patatin, in terms of essential amino acid index with respect to a reference protein of FAO/WHO (EAAI(adult)) ranged from 93.0% (S. phureja) to 112.5% (S. goniocalyx). In case S. goniocalyx, the patatin fraction was a nutritionally better protein fraction than a protein concentrate or tuber dry matter, which had EAAI(adult) values of 97.6% and 82.9%, respectively.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Composition and Analysis
ISSN
0889-1575
e-ISSN
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Volume of the periodical
40
Issue of the periodical within the volume
JUNE
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
78-85
UT code for WoS article
000353179600012
EID of the result in the Scopus database
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