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Journals / Niğde Üniversitesi Mühendislik Bilimleri Dergisi / 2015 / Cilt: 4 - Sayı: 2

POTATO PROTEINS

PATATES PROTEİNLERİ

MEHTAP ÇELİK
METİN YILDIRIM
ZELİHA YILDIRIM
Pages
68–77
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This paper will give information on the proteins present in potato tuber, their compositions, extraction and functional properties.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Fresh potato tubers contain approximately 1.5-4.0% protein.
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Key Findings & Data:Potato proteins are particularly rich in aspartic acid and glutamic acids; also contain significant levels of leucine, valine, alanine, lysine and arginine.
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Conclusion & Impact:This paper will give information on the proteins present in potato tuber, their compositions, extraction and functional properties.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Fresh potato tubers contain approximately 1.5-4.0% protein. Potato proteins are particularly rich in aspartic acid and glutamic acids; also contain significant levels of leucine, valine, alanine, lysine and arginine. Potato protein is one of the best plant proteins as a source of lysine. Potato proteins are divided into three groups: patatins (30–60%), protease inhibitors (20–50%) and other proteins (10–30%). Many extraction techniques were applied for the recovery of proteins from potato tubers including thermal coagulation, salt, acid and organic solvent precipitations, ultrafiltration and chromatographic techniques. It was shown that potato proteins have functional properties like foaming, gelling and emulsifying. This paper will give information on the proteins present in potato tuber, their compositions, extraction and functional properties.

Özet

Taze patates yumrusu yaklaşık % 1,5-4,0 oranında protein içermektedir. Patates proteinleri özellikle aspartik asit ve glutamik asitçe zengin olup lösin, valin, alanin, lizin ve arjinin aminoasitlerini de önemli miktarlarda bulundururlar. Bitkisel kaynaklı proteinler arasında lizin bakımından en zengin proteinlerden birisi olan patates proteinleri, yaklaşık % 30-60 oranında patatinler, % 20-50 oranında proteaz inhibitörleri ve % 10-30 oranında diğer proteinler olmak üzere üç grupta incelenmektedir. Patates proteinlerinin izole edilmesinde ısı ile çöktürme, izoelektrik çöktürme, tuzlarla çöktürme, organik çözücülerle çöktürme, ultrafiltrasyon ve kromatografi ile ayrıma gibi birçok yöntem denenmiştir. Patates proteinlerinin köpük oluşturma emülsifiye etme ve jelleşme gibi işlevsel özelliklere sahip oldukları gösterilmiştir. Bu makalede patates proteinlerinin bileşimi, izolasyonu, işlevsel özellikleri ve besin değeri hakkında bilgiler verilecektir.

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Cite This Article

ÇELİK, M., YILDIRIM, M., YILDIRIM, Z. (2015). POTATO PROTEINS. Niğde Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 4 - Sayı: 2, 68–77. https://ajindex.com/articles/288808

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References (1)

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