Potato Research

, Volume 24, Issue 4, pp 423–425 | Cite as

Conversion factor from nitrogen to protein for potato tuber protein

  • W. M. J. Van Gelder
Short Communication

Summary

Coagulated protein from potato tubers was analysed for total amino acids and ammonia and the resulting data were used to assess the nitrogen-to-protein conversion factor. A mixture of protein samples from 34 varieties gave a factor of 6.24, very close to the empirical factor mostly used for potato protein of 6.25. There is therefore no reason to use other conversion factors.

Additional keywords

amino acid composition 

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References

  1. Desborough, S. L. & C. J. Weiser, 1974. Improving potato protein I. Evaluation of selection techniques.Am. Potato J. 51: 185–196.Google Scholar
  2. Gelder, W. M. J. van & C. F. Krechting, 1973. A rapid method of estimating the content of coagulable protein in potato tubers.Potato Res. 16: 311–314.Google Scholar
  3. Gelder, W. M. J. van & C. R. Vonk, 1980. Amino acid composition of coagulable protein from tubers of 34 potato varieties and its relationship with protein content.Potato Res. 23: 427–434.CrossRefGoogle Scholar
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  5. Vigue, J. & P. H. Li, 1975. Correlation between methods to determine the protein content of potato tubers.HortScience 10: 625–627.Google Scholar

Copyright information

© Kluwer Academic Publishers 1981

Authors and Affiliations

  • W. M. J. Van Gelder
    • 1
  1. 1.Foundation for Agricultural Plant Breeding (SVP)Wageningenthe Netherlands

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