Potential of potatoes as a source of nutritional value : Amino acid composition of protein in stubbies of potatoes of the Ural region, Russia

Abstract

The evaluation of the selection material of the Ural selection was carried out for 17 amino acids that are part of the potato protein: lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, cystine and meteonin. Analysis of 30 promising cultivars showed that the content of some amino acids in potato tubers, such as arginine, glutamic acid, proline, glycine and valine significantly affected by the genotype and environment. On an average, about 1/3 of the total amino acid composition of potato tubers was made up of essential amino acids, of which most of all were arginine (upto 0.56%), lysine (upto 0.16%) and leucine (upto 0.15%). These maximum indicators were noted in the Mishka variety. The main content of nonessential amino acids was aspartic (0.25 to 0.65%) and glutamic (0.21 to 0.45%) acids. The maximum value in terms of the total composition of amino acids (2.70%) was noted in the Mishka variety. varieties with high indicators were noted in Gornyak (2.64%), Legenda (2.53%), Terra (2.45%) and, hybrids 10-22-23 (2.58%) and 10-11-39 (2.48%). Correlation links were direct, average ones were found between the protein content and amino acids lysine (r = 0,371), arginine (r = 0,347), histidine (r = 0,345) and meteonin (r = 0,341). In other cases the correlation was direct and weak (r = 0,015-0.298). A direct and moderately positive correlation was noted between the content of reducing sugars and amino acids glycine (r = 0,411), arginine (r = 0,388), leucine (r = 0,366), histidine (r = 0,348) and lysine (r = 0,333). There was a direct high correlation dependence on the content of vitamin C and the amino acid cystine in potato tubers (r = 0,706).