Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00010852" target="_blank" >RIV/60076658:12220/09:00010852 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride
Popis výsledku v původním jazyce
Effects of protein precipitators, ethanol and ferric chloride, on yield, re-solubility, chemical composition and nutritional values of protein concentrates isolated from industrial potato fruit juice (PFJ) were studied. Optimum precipitating concentrations of ethanol and ferric chloride in PFJ were 4 M (23.1% v/v) and 20 mM (2% w/v), resulting in yield of 69% and 89% of total protein, respectively. Contents of total glycoalkaloids and potassium in both protein concentrates were significantly lower (P <0.05) as compared with contents in PFJ dry matter. Both protein concentrates exhibited high nutritional value; values of essential amino acid index (EAAI) were 81.7% and 82.7%, respectively. Fraction of patatin proteins (39-43 kDa) represented with EAAIvalue of 86.1% the nutritiously improving protein component. Lipid acyl hydrolase (LAH) activity of patatin family was not negatively affected by ethanol precipitation suggested that biological and enzymatic activities of this protein fam
Název v anglickém jazyce
Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride
Popis výsledku anglicky
Effects of protein precipitators, ethanol and ferric chloride, on yield, re-solubility, chemical composition and nutritional values of protein concentrates isolated from industrial potato fruit juice (PFJ) were studied. Optimum precipitating concentrations of ethanol and ferric chloride in PFJ were 4 M (23.1% v/v) and 20 mM (2% w/v), resulting in yield of 69% and 89% of total protein, respectively. Contents of total glycoalkaloids and potassium in both protein concentrates were significantly lower (P <0.05) as compared with contents in PFJ dry matter. Both protein concentrates exhibited high nutritional value; values of essential amino acid index (EAAI) were 81.7% and 82.7%, respectively. Fraction of patatin proteins (39-43 kDa) represented with EAAIvalue of 86.1% the nutritiously improving protein component. Lipid acyl hydrolase (LAH) activity of patatin family was not negatively affected by ethanol precipitation suggested that biological and enzymatic activities of this protein fam
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2009
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Agricultural and Food Chemistry
ISSN
0021-8561
e-ISSN
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Svazek periodika
57
Číslo periodika v rámci svazku
19
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
7
Strana od-do
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Kód UT WoS článku
000270461500044
EID výsledku v databázi Scopus
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