About: Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride

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About: Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Effects of protein precipitators, ethanol and ferric chloride, on yield, re-solubility, chemical composition and nutritional values of protein concentrates isolated from industrial potato fruit juice (PFJ) were studied. Optimum precipitating concentrations of ethanol and ferric chloride in PFJ were 4 M (23.1% v/v) and 20 mM (2% w/v), resulting in yield of 69% and 89% of total protein, respectively. Contents of total glycoalkaloids and potassium in both protein concentrates were significantly lower (P < 0.05) as compared with contents in PFJ dry matter. Both protein concentrates exhibited high nutritional value; values of essential amino acid index (EAAI) were 81.7% and 82.7%, respectively. Fraction of patatin proteins (39-43 kDa) represented with EAAI value of 86.1% the nutritiously improving protein component. Lipid acyl hydrolase (LAH) activity of patatin family was not negatively affected by ethanol precipitation suggested that biological and enzymatic activities of this protein family are utili Effects of protein precipitators, ethanol and ferric chloride, on yield, re-solubility, chemical composition and nutritional values of protein concentrates isolated from industrial potato fruit juice (PFJ) were studied. Optimum precipitating concentrations of ethanol and ferric chloride in PFJ were 4 M (23.1% v/v) and 20 mM (2% w/v), resulting in yield of 69% and 89% of total protein, respectively. Contents of total glycoalkaloids and potassium in both protein concentrates were significantly lower (P < 0.05) as compared with contents in PFJ dry matter. Both protein concentrates exhibited high nutritional value; values of essential amino acid index (EAAI) were 81.7% and 82.7%, respectively. Fraction of patatin proteins (39-43 kDa) represented with EAAI value of 86.1% the nutritiously improving protein component. Lipid acyl hydrolase (LAH) activity of patatin family was not negatively affected by ethanol precipitation suggested that biological and enzymatic activities of this protein family are utili (en)
Title	Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride (en)
skos:prefLabel	Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride (en)
skos:notation	RIV/60076658:12220/09:00010852!RIV10-MZE-12220___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA522/09/1693), P(QF4030), Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	19
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Bárta, Jan Bártová, Veronika
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	306882
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/09:00010852
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Potato (Solanum tuberoslum L.); potato tuber proteins; potato fruit juice; potato protein precipitation; protein concentrates composition; patatin family (en)
http://linked.open.../riv/klicoveSlovo	potato fruit juice potato tuber proteins Potato (Solanum tuberoslum L.) patatin family potato protein precipitation protein concentrates composition
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[F7317598556A]
http://linked.open...i/riv/nazevZdroje	Journal of Agricultural and Food Chemistry
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	The role of antimicrobial peptides in plant defense against pahogenic microorganisms Isolation of potato proteins from waste of potato starch industry and evaluation of agroecological effects on their quantitative and qualitative variability.
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	57
http://linked.open...iv/tvurceVysledku	Bárta, Jan Bártová, Veronika
http://linked.open...ain/vavai/riv/wos	000270461500044
http://linked.open...n/vavai/riv/zamer	Sustainable methods of agricultural management in montane and submontane areas with respect to harmonization of the production and nonproduction spheres
issn	0021-8561
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	12220
is http://linked.open...avai/riv/vysledek of	Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride

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