Potato: A Sustainable Source of Functional and Nutritional Proteins

Herreman, L.C.M.; de Vos, A.M.; Cosijn, M.M.; Tjalma, L.F.; Spelbrink, R.E.J.; van der Voort Maarschalk, K.; Laus, M.C.

doi:10.1016/b978-0-323-91652-3.00023-x

Cited by 2 publications

(1 citation statement)

References 122 publications

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“…Recently, plant proteins have gained burgeoning interest on a global scale for their advantages in environmental sustainability, abundant production, high bioavailability, and superior techno-functional properties. Potato protein is increasingly acknowledged as a particularly valuable plant protein resource due to the balanced amino acid profile with a high proportion of lysine, free allergenicity and diverse bioactivity ( Herreman et al, 2024 ). Researchers and enterprises have explored the utilization of potato protein in various foods, including as a natural emulsifier for ice cream, fining agent for wine, effective delivery system for hydrophobic bioactives, substitute for dairy proteins in allergen-free infant formula, and flavor enhancer and ripening accelerator for cheese ( Hu, He, Zhang, & He, 2024 ; Lomolino, Zannoni, Zabara, Da Lio, & De Iseppi, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

Chen,

Wang,

Wang

et al. 2024

Food Chemistry: X

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Section: Introductionmentioning

confidence: 99%

Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

Chen,

Wang,

Wang

et al. 2024

Food Chemistry: X

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Effect of mineral fertilizers on quality and storability of potatoes

Spiridonov,

Racheeva,

Stepanova

et al. 2024

BIO Web Conf.

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Potato is one of the most valuable crops in world agriculture. Potato quality and its storability during storage are influenced by many factors: growing conditions: moisture, heat and light supply, variety features, mineral nutrition. We studied the influence of variety and fertilizers on the quality and storability of tubers in the conditions of North-West Russia. Potato varieties of foreign selection of different maturity dates, suitable for processing into "crispy potatoes" (chips, french fries, potato grits), released in the region, were used as an object of research. The doses of complex mineral fertilizers and microfertilizers, their effect on yield, technological qualitative and biochemical parameters of potato tubers served as the subject of research. The study was carried out under the conditions of field experiment and laboratory. Data on the influence of variety and fertilisers on quantitative and qualitative indicators of potato tuber yield and their safety during long-term storage were obtained. The comparative response of potato varieties of different groups of rapid maturity to variants of dosage of complex mineral fertilizers by formation of yield and qualitative composition of tubers has been established. The use of complex mineral fertilizers Green-Go 18-18-18+1.3 Mg0+micro and the REXOLIN ABC microfertilizers on different groups of potato varieties at maturity dates is effective and leads to an increase in yield and quality of production. The studied forms of mineral fertilizers have a positive effect on the biochemical composition of potato tubers: the content of dry matter in tubers increases, as well as starch and reducing sugars.

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Potato: A Sustainable Source of Functional and Nutritional Proteins

Cited by 2 publications

References 122 publications

Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

Effect of mineral fertilizers on quality and storability of potatoes

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