TY - JOUR
T1 - ELECTROPHORETIC SEPARATION OF PROTEINS AND THEIR AMINO ACID COMPOSITION IN RAW AND PROCESSED POTATOES
AU - GORINSTEIN, S.
AU - YAMAGATA, S.
AU - HADZIYEV, D.
PY - 1988/3
Y1 - 1988/3
N2 - Potato tubers had 1.67% N/dry matter. Nitrogen was distributed in all anatomical regions of the tuber. Of the total N content, 43% was dialyzable‐N and 32.9% true protein‐N. The protein, by solubility fractionation, provided 67% albumin, 23% globulin, 1.4% prolamin and 9% glutelins. As revealed by sodium dodecyl sulfate electrophoresis (SDS‐PAGE), the albumin had two major protein species, one of 45 × 103, the second of 12–25 × 103 daltons. Prolamin and glutelins contained protein bands coinciding in molecular weight with those of albumin and globulin. Protein hydrolysis with 4 N methanesulfonic acid was superior to that of 6 N HCL. Amino acid composition of proteins was determined by ion‐exchange column chromatography. Some minor losses in protein composition of potatoes occurred during processing.
AB - Potato tubers had 1.67% N/dry matter. Nitrogen was distributed in all anatomical regions of the tuber. Of the total N content, 43% was dialyzable‐N and 32.9% true protein‐N. The protein, by solubility fractionation, provided 67% albumin, 23% globulin, 1.4% prolamin and 9% glutelins. As revealed by sodium dodecyl sulfate electrophoresis (SDS‐PAGE), the albumin had two major protein species, one of 45 × 103, the second of 12–25 × 103 daltons. Prolamin and glutelins contained protein bands coinciding in molecular weight with those of albumin and globulin. Protein hydrolysis with 4 N methanesulfonic acid was superior to that of 6 N HCL. Amino acid composition of proteins was determined by ion‐exchange column chromatography. Some minor losses in protein composition of potatoes occurred during processing.
UR - http://www.scopus.com/inward/record.url?scp=84986532431&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4514.1988.tb00135.x
DO - 10.1111/j.1745-4514.1988.tb00135.x
M3 - ???researchoutput.researchoutputtypes.contributiontojournal.article???
AN - SCOPUS:84986532431
SN - 0145-8884
VL - 12
SP - 37
EP - 50
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
IS - 1
ER -