Bialko ziemniaczane - charakterystyka i wlasciwosci

• Autorzy: Peksa A
• Języki publikacji: PL

Abstrakty

EN

Potato contains about 0, 7-1,3% pure, coagulating protein. It is characterized by biological value higher than the most of vegetable proteins and comparable to proteins of animal origin. Because of high lysine content, potato protein may be a valuable supplement to the cereal products poor in this aminoacid. Fractions of globular, water and salt solutions soluble potato protein make about 75% of total potato nitrogen. They are characteristic for potato only and defined as a tuberin or patatin of 45,000 Mw. Potato protein is characterized by excellent emulsion and foaming properties and water absorption ability. Chemical composition and functional properties of the protein isolated from potato are closely dependent on applied method of protein coagulation including mainly the parameters such as the temperature, pH, time, the presence of compounds like salts or polyelectrolytes and also on drying conditions. The technology used in processing industry causes protein denaturation too far advanced what results in poor rehydratation of the product. Recent research works are focused on the influence of potato protein molecular structure, environmental and technological factors, on functional properties of obtained protein preparations, particularly those connected with protein solubility and its hydrophobic properties. The knowledge of mentioned relations should make easier not only predicting the functional properties of protein preparations but also understanding their potential role in food products and - consequently - to increase their effectiveness as the food components.

Słowa kluczowe

PL

sklad chemiczny; bialko; ziemniaki; rosliny okopowe; wlasciwosci; budowa; bialka roslinne

• Wydawca: -
• Czasopismo: Postępy Nauk Rolniczych
• Rocznik: 2003
• Tom: 50
• Numer: 5
• Opis fizyczny: s.79-94,tab.,bibliogr.

Twórcy

autor

Peksa A

• Akademia Rolnicza, ul.C.K.Norwida 25, 50-375 Wroclaw

Bibliografia

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