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Functions of the protein and other nitrogenous fractions of potatoes in chip color development

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Summary and Conclusions

Both by visual observation and by Hunter Color Difference Meter measurements (Rd) there appears to be no effect of the protein, soluble or insoluble fractions, on browning in the model system. There also appears to be no difference in color of filter paper discs between storage temperature and harvest date treatments as a result of the protein fractions.

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Literature Cited

  1. Howe, P. E. 1921. The use of sodium sulfate as the globulin precipitant in the determination of proteins in blood. J. Biol. Chem. 49: 93–107.

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  2. Levitt, J. 1951. The isolation and preliminary fractionation of proteins from dormant and growing potato tubers. Pl. Physiol. 26: 59–65.

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  3. Mohammed, A., H. Fraenkel-Conrat and H. S. Olcott. 1949. The “browning” reaction of proteins with glucose. Arch, of Biochem. 24: 157–177.

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Authors and Affiliations

  1. Cornell University, Ithaca, N Y.

    Ora Smith

  2. Eastern Utilization Research and Development Division, Agricultural Research Service, U.S.D.A., Philadelphia 18, Pa.

    R. H. Treadway

Authors
  1. Ora Smith
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  2. R. H. Treadway
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Additional information

Work done in part under contract with the United States Department of Agriculture and authorized by the Research and Marketing Act of 1946, supervised by the Eastern Utilization Research and Development Division, Agricultural Research Service.

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Smith, O., Treadway, R.H. Functions of the protein and other nitrogenous fractions of potatoes in chip color development. American Potato Journal 37, 139–143 (1960). https://doi.org/10.1007/BF02855951

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  • DOI: https://doi.org/10.1007/BF02855951

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