Premium
ELECTROPHORETIC SEPARATION OF PROTEINS AND THEIR AMINO ACID COMPOSITION IN RAW AND PROCESSED POTATOES
Author(s) -
GORINSTEIN S.,
YAMAGATA S.,
HADZIYEV D.
Publication year - 1988
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1988.tb00135.x
Subject(s) - prolamin , globulin , chemistry , fractionation , albumin , storage protein , glutelin , chromatography , composition (language) , plant protein , sodium dodecyl sulfate , electrophoresis , biochemistry , food science , biology , philosophy , linguistics , immunology , gene
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 × 10 3 , the second of 12–25 × 10 3 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.