Conversion factor from nitrogen to protein for potato tuber protein
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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 keywordsamino acid composition
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