Die biologische Wertigkeit von Kartoffelproteinen

Kofrányi, Ernst; Jekat, Friedrichkarl

doi:10.1007/978-3-663-06990-4

Cited by 15 publications

(5 citation statements)

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“…Potato protein is an increasingly interesting alternative for many existing proteins used as food ingredients [1,2]. The amino acid composition of potato protein is beneficial due to the high content in essential and branched chain amino acids, and its biological valence is very close to that of whole egg [3]. In addition to its nutritional benefits, potato protein also has functional properties, such as emulsification and foaming ability, which make it useful in the food industry [4].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

et al. 2021

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The production of ultrafine fibers of proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment to form glycoconjugates via the first stage of the Maillard reaction. The aim was to produce potato protein–maltodextrin conjugates with a varying protein content of 0.05, 0.1, 0.15, and 0.2 g/mL by needleless electrospinning and subsequent thermal treatment (0, 6, 12, 24, and 48 h at 65 °C and 75% relative humidity). The concentrations of the maltodextrins, with a dextrose equivalent of 2 and 21, were kept constant at 0.8 and 0.1 g/mL. The highest fiber production rate was achieved with a protein content of 0.1 g/mL (5.8 ± 0.4 g/h). With increasing protein content, the production rate decreased to 2.8 ± 0.5 g/h. The fibers obtained from the spinning solution containing 0.2 g/mL protein showed the largest average diameter (4.0 ± 1.5 µm) and the broadest fiber diameter distribution. The protein content of the fibers was close to that of the corresponding spinning solution. The browning index after 48 h of heating increased for all samples (9.7–14.7) compared to the unheated samples (1.1–3.3). The results indicate that the protein content has an impact on the yield, the fiber diameter, and the morphology of the fibers.

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Section: Introductionmentioning

confidence: 99%

Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

et al. 2021

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“…An interesting example of the validity for the low E/T ratios based upon the Leverton and Fisher requirements has been demonstrated by Kofranyi and Jekat (1965), as indicated in Figure 1. In this study the minimum N requirement for maintaining N equilibrium was measured using egg protein variously diluted with ammonium citrate.…”

Section: Hans Fishermentioning

confidence: 89%

Effect of prior protein nutriture and nitrogen retention on the utilization of nonessential nitrogen in the young adult

Fisher¹

1974

J. Agric. Food Chem.

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“…Aufwendigere Verfahren zur Proteingewinnung aus Kartoffelfruchtwasser haben durch das neue Abwasserabgabegesetz [I] einerseits, aber auch durch das zunehmende Interesse an bisher ungenutzten Quellen fur nachwachsende Rohstoffe [2] bei den Industrienationen an Bedeutung gewonnen. Von den Nebenprodukten der Kartoffelstiirkeindustrie ist das Kartoffelprotein favorisiert aufgrund seiner auflerordentlich wertvollen Zusammensetzung der essentiellen Aminosauren [3,4]. Von den in der Literatur bekannten Verfahren zielen bislang nur wenigedarauf ab, das hochwertige KartoffeleiweiD direkt fur die menschliche Erniihrung [5, Labor.…”

Section: Einleitung Und Problemstellungunclassified

Fortschritte bei der Separation und Stabilisierung von Kartoffelprotein

Wilhelm¹,

Kempf²

1981

Starch Stärke

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Thermisch koaguliertes Kartoffelprotein war ohne erhebliche Qualitätsminderung bislang nicht lagerbar, was seinen Einsatz in Lebensmitteln wesentlich erschwerte. Die dafür verantwortlichen, im Fruchtwasser gelösten Stoffe gelangen durch Adsorption in das Koagulat. Bestandteile wie Lipide und Lipoproteine werden bei der Lagerung in Licht und Sauerstoff autoxidiert und verändern die organoleptischen Eigenschaften des Proteins negativ. Lipoproteine wurden durch Zentrifugieren vom Fruchtwasser abgetrennt, Lipide aus dem Proteinkoagulat mit organischen Solvenzien extrahiert. Eine Proteinstabilisierung durch Stickstoffatmosphäre war nur zu erreichen, wenn Sauerstoffausschluß während des gesamten Prozesses sichergestellt war.

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Die biologische Wertigkeit von Kartoffelproteinen

Cited by 15 publications

References 0 publications

Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

Effect of prior protein nutriture and nitrogen retention on the utilization of nonessential nitrogen in the young adult

Fortschritte bei der Separation und Stabilisierung von Kartoffelprotein

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