Abstract
Proteins in Red Pontiac potato tubers were fractionated by two methods. Tuberin was the main protein (71%) obtained by Method I (though perhaps by this method up to 40% of the ‘tuberin’ was albumin), while albumin was about half of the total protein obtained by Method II. The amino acid composition of protein fractions obtained by either method was quite similar. All the protein fractions except prolamine were well balanced in essential amino acids and comparable to FAO reference protein. Methionine was the limiting amino acid of the potato fractions. The chemical score, essential amino acid indices and biological value of albumin, globulin, glutelin and residual protein did not vary significantly. Since all the fractions except prolamine, which is a negligible portion of total protein, are of high nutritional quality, Red Pontiac has high-quality protein.
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