Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 168 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026881

Nutritional value of potato protein and its digestibility under heat treatment

  • CHEN Pengfeng ,
  • CAI Fang ,
  • WANG Shaohua ,
  • HE Jianjun ,
  • HUANG Shirong ,
  • SHI Jianbin ,
  • SUI Yong ,
  • CAI Sha ,
  • XIONG Tian ,
  • MEI Xin
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  • 1(College of Chemical Engineering,Xiangtan University,Changsha 411105,China)
    2(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

Received date: 2021-01-26

  Revised date: 2021-03-04

  Online published: 2021-11-04

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Abstract

Potato protein extracted from three potato varieties of E10, E11 and Mila were used as materials, their nutrition value was estimated and the effect of heat treatment on the digestibility of potato protein was explored. The result indicated that the first limited amino acid of potato protein from all varieties E10, E11 and Mila were methionine. And the ratio of essential amino acid to total amino acid of potato protein were 44.72%, 42.65% and 44.25% respectively, and which close to egg protein. The digestibility and trypsin inhibitor activity of untreated potato protein from E10, E11 and Mila were 28.80%, 42.95%, 48.42% and 537.81, 527.28, 471.41 mg/g, respectively. Moreover, the digestibility of high pressure heat-treated potato protein higher than normal pressure heat-treated, microwave and dry-heated treatment significantly (P＜0.05), and with increasing the time of normal pressure heat treatment, the digestibility of potato protein increased and the trypsin inhibitor activity decreased. After normal pressure heat-treated for 60 min, the digestibility of potato from E10, E11 and Mila achieved 72.47%, 82.55%, 83.75%, respectively. And the trypsin inhibitor activity decreased to 20.24, 20.07, 13.41 mg/g for E10, E11 and Mila. Mila exhibited the highest trypsin inhibitor activity and digestibility with the same heat treatment.

Key words： potato protein; nutrition value evaluation; digestibility; trypsin inhibitor activity

Cite this article

CHEN Pengfeng , CAI Fang , WANG Shaohua , HE Jianjun , HUANG Shirong , SHI Jianbin , SUI Yong , CAI Sha , XIONG Tian , MEI Xin . Nutritional value of potato protein and its digestibility under heat treatment[J]. Food and Fermentation Industries, 2021 , 47(19) : 168 -173 . DOI: 10.13995/j.cnki.11-1802/ts.026881

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