Abstract
Protein Efficiency Ratios (PER) have been determined for hybrid potato selections by feeding flake diets to rats; more rapid and inexpensive tests are required by breeding programs which select for improved potato protein. Two more recent methods, in vitro digestibility (IVD) and calculated PER utilizing discriminant computed PER (DC-PER) and computed PER (C-PER), were studied for their potential in evaluation of the nutritional quality of potato. Albumin (A) and two subfractions, acid soluble and insoluble (ASA and AIA), were studied, as well as flakes. The average IVD for albumin was 68.9%, for ASA was 67.5% and for AIA was 77.5%. Digested proteins were identified by electrophoresis before and after enzyme treatment. The higher IVD values for AIA were probably due to the presence of protease inhibitors among the ASA proteins. IVD differences among groups of hybrids were found and a reasonable correlation (r=0.71*) of these values with flake PER values was observed. The DC-PER values ranged from 2.64 to 2.79, these values were larger than those observed in feeding trials; additional genotypes need to be studied before this method can be proposed for potato evaluation. The presence of protease inhibitors in the albumin samples is indicated, because the average IVD value of 68 increased to about 84 after the albumins were heated prior to IVD determinations.
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Scientific Journal Article 12,095 of the Minnesota Agricultural Experiment Station. This research was supported by a USDA/SEA Grant.
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Boody, G., Desborough, S. In vitro digestibility and calculated PER as rapid methods for the nutritional evaluation of potato protein. Plant Food Hum Nutr 34, 27–39 (1984). https://doi.org/10.1007/BF01095070
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DOI: https://doi.org/10.1007/BF01095070