Potato cultivars with elevated protein content – promising source of novel food
2023
Sterna, Vita | Sokolova, Elina | Taskova, Inese | Skrabule, Ilze | Dimante, Ilze
Potato proteins are considered to be one of the most valuable plant origin foods for human consumption. One of the largest groups of potato proteins is patatine, which has high potential to be used in the food industry as a novel food with foaming and emulsifying properties and good health benefits. Since patatine content is strongly dependent on cultivar, it could be used in potato breeding programmes to create potato cultivars with elevated content to develop new products. Potato genotypes were evaluated by pure protein and patatine content in four management systems with different nitrogen (N) supplies for two years. The results of this study showed that crude protein in tubers of different genotypes varied from 4.69 to 16.17% D. Pure protein varied from 3.5% to 8.31% DW. Patatin relative abundance (PTA) ranged from 1.65% to 50.8% of the pure protein. The highest PTA was found for cultivars ‘Verdi’ (36.9–50.8%), ‘Rigonda’ (21.9–23%), ‘Lenora’ (19.3–27.4%), ‘Brasla’ (19.1–27.6%), and ‘Imanta’ (22.5–30.2%). The PTA of these cultivars exceeded the average of the tested (19) genotypes in both years of the study, although the difference between the harvest years was significant (p is less than 0.05).
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