The quality of protein of coloured fleshed potatoes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A60662" target="_blank" >RIV/60460709:41210/13:60662 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The quality of protein of coloured fleshed potatoes

Popis výsledku v původním jazyce

Potatoes of purple and red flesh colour were estimated at the important food product containing valuable protein. Amino acids concentration and protein nutritive value of coloured potatoes were analysed and compared with traditional yellow fleshed varieties. Studies comprised potatoes of 13 varieties: 7 of purple-fleshed, four of red-fleshed ad two yellow-fleshed. There were observed differences between studied potatoes with respect to dry matter, starch and protein content as well as to amino acids concentration and protein quality independently on flesh colour, characterised similar protein quality, like for example varieties of Blaue Anneliese nad Highland B. Red or Blue Congo and Salad Blue. Leucine limited the quality of majority of coloured fleshed potato varieties used for the experiment. The best amino acid profiles and protein quality confirmed by chemical scores and EAA index values characterised purple fleshed Vitelotte and Blaue Anneliese, yellow fleshed Verdi as well as re

Název v anglickém jazyce

The quality of protein of coloured fleshed potatoes

Popis výsledku anglicky

Potatoes of purple and red flesh colour were estimated at the important food product containing valuable protein. Amino acids concentration and protein nutritive value of coloured potatoes were analysed and compared with traditional yellow fleshed varieties. Studies comprised potatoes of 13 varieties: 7 of purple-fleshed, four of red-fleshed ad two yellow-fleshed. There were observed differences between studied potatoes with respect to dry matter, starch and protein content as well as to amino acids concentration and protein quality independently on flesh colour, characterised similar protein quality, like for example varieties of Blaue Anneliese nad Highland B. Red or Blue Congo and Salad Blue. Leucine limited the quality of majority of coloured fleshed potato varieties used for the experiment. The best amino acid profiles and protein quality confirmed by chemical scores and EAA index values characterised purple fleshed Vitelotte and Blaue Anneliese, yellow fleshed Verdi as well as re

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

141

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

2960-2966

Kód UT WoS článku

000326766700185

EID výsledku v databázi Scopus

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