𝔖 Bobbio Scriptorium
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The nutritional quality of potato protein from intraspecific hybrids

✍ Scribed by S. L. Desborough; I. E. Liener; E. C. Lulai

Book ID
118289282
Publisher
Springer US
Year
1981
Tongue
English
Weight
711 KB
Volume
31
Category
Article
ISSN
1573-9104

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✍ Králová, B. ;Šiamová, J. ;Heger, J. ;Frydrych, Z. ;Veselý, Z. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 386 KB

## Abstract Nutritional value of potato proteins and its changes during the preparation of potato protein concentrates was studied. Proteins were coagulated by a heat treatment (80‐85°C) at pH 4.5, the coagulate was washed with water and spray‐ or drum‐dried. Both the chemical analyses (amino acid