Abstract
The improvement of potato protein appears feasible by selecting high protein parents and crossing them with adapted Group Tuberosum parents. Initial hybrids were obtained with about 10% protein which is double that of Red Pontiac. This protein is of high nutritional value when compared to whole egg protein. Some of the hybrids appear to have yields approaching standard varieties. Specific gravity values are also comparable.
Resumen
El mejoramiento del contenido protéico de la papa parece factible cruzando progenitores seleccionados por alto contenido protéico con progenitores del Grupo Tuberosum. Los híbridos obtenidos inicialmente tuvieron alrededor de 10% de proteína, contenido que representa el doble de aquél del cultivar Red Pontiac. E sta proteína es de un alto valor nutritivo comparada a la del huevo. Algunos híbridos tuvieron rendimientos próximos a los de los cultivares standard. Los valores de gravedad específica fueron también comparables.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
Literature Cited
Chick, H. and E.B. Slack. 1949. Distribution and nutritive value of nitrogenous substances in the potato. Biochem J 4:211–221.
Coutrez-Geerinck, D. 1975. The effect of mineral nutrition on the distribution of free amino acids in tubers of cv. Gari. Potato Res 18:16–27.
Desborough, S. and C.J. Weiser. 1972. Protein comparisons in selected Phureja-Haploid Tuberosum families. Am Potato J 49:227–233.
Desborough, S. and C.J. Weiser. 1974. Improving Potato Protein I. Evaluation of Selection Techniques. Am Potato J 51:185–196.
Eggum, B.D. 1968. Evaluation of protein quality and development of screening techniques. Panel on new approaches to breeding for plant protein improvement at Svalof, Sweden (17–21 June 1968).
Hoff, J.E., C.M. Jones, G.E. Wilcox and M.D. Castro. 1971. The effect of nitrogen fertilization on the composition of the free amino acid pool of potato tubers. Am Potato J 48:390–391.
Hughes, B. P. 1958. The amino acid composition of potato protein and of cooked potatoes. Br J Nutr 12:188–185.
Kofranyi, E. and Jekat. 1965. The determination of the biological value of food protein. Hoppe Seylers’ Z Physiol Chem 348:84–88.
Johnson, V.A. and C.L. Lay. 1974. Genetic improvement of plant protein. J Agric Food Chem 22:558–566.
Kaldy, M.S. 1972. Protein yield of various crops as related to protein value. Econ Bot 26:142–144.
Kon, S.L. and A. Klein. 1928. The value of the whole potato in human nutrition. Biochem J 22:258–260.
Labib, A.J. 1963. Potato proteins. Their properties and nutritive value. Nutr Abstr Rev 33:39.
Loginow, W. and Z. Klupczynski. 1969. Intensive mineral fertilization on the content and yield of starch and protein. Pamiet Pulawski 37:113–122.
Mica, B. 1971. Einfluss der Dungung auf den Gehalt an essentiellen Aminosauven im Kartoffeleiweiss. Potato Res 14:19–28.
Mulder, E.G. and K. Bakema. 1956. Effect of the nitrogen, phosphorous, potassium and magnesium nutrition of potato plants on the content of free amino acids and on the amino acid composition of the protein of tubers. Plant Soil 7:135–166.
Oser, B.L. 1951. Method for integrating essential amino acid content in the nutritional evaluation of protein: J Am Diet Assoc 27:396–402.
Salaman, R.N. 1949. Social History of the Potato. Camb Univ Press p. 685.
Schuphan, W. 1959. Studies on the essential amino acids in potatoes. III. The biological value of protein of potato (Solanum tuberosum L.) with special reference to nutritional experiments and to essential amino acids. Qual Plant Mater Veg 6:16–38.
Schuphan, W. 1960. The biological value of proteins as a scale for quality of potatoes in evaluating different varieties and optimum conditions of fertilization. Qual Plant Mater Veg 6:293–298.
Varis, E. 1973. Factors affecting the yield and quality of protein in the potato. Acta Agral Fenn 128:1–12.
Author information
Authors and Affiliations
Additional information
Scientific Journal Series Areticle 9688 of the Minnesota Agrcultural Experiment Station. This research was supported in part by a grant from the Rockefeller Foundation and a research contract from the International Potato Center in Peru.
Rights and permissions
About this article
Cite this article
Desborough, S., Lauer, F. Improvement of potato protein II. Selection for protein and yield. American Potato Journal 54, 371–376 (1977). https://doi.org/10.1007/BF02852757
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02852757