Abstract
Potato protein is recognized as one of the most valuable plant proteins due to its high content of essential amino acids. Changes in the metabolic composition of potato tubers during low temperature storage can affect their nutritional value. In the course of study, the amino acid composition of potato tubers was determined, differing in the color of the pulp stored at a temperature of 2 °C for 7 months. The research included the study of 3 hybrids of potato and potato variety of standard Nevsky, hybrid 10.76.1 with red peel, others with yellow peel. With increasing storage time, the total protein content and especially the amino acid content increased. The determination of amino acids was carried out according to “M-04-38-2009” with the system of capillary electrophoresis “Drops-105”, the starch content – by specific gravity (GOST 7194-81); reducing sugars – according to the Sumner method; crude protein – according to the Kjeldahl method, GOST 13496.4-93; nitrate content – by ion-metric, according to GOST 29270-95. Biochemical analysis of potato tubers allows us to highly evaluate of the hybrid 10.76.1 with red peel according to the EAA amino acid composition index with an indicator of 61.6 to 63.1 % and taste with an indicator 7.9 to 6.5 points and the ratio of starch/protein with an indicator of 14.0 to 15.7, which is higher than similar indicators of the Nevsky standard.
Published Version
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