Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58(5), 49-56 | DOI: 10.11118/actaun201058050049

Vliv skladování na obsah aminokyselin v hlízách brambor

Monika Černá1, Stanislav Kráčmar2
1 Ústav technologie a mikrobiologie potravin, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika
2 Ústav biochemie a analýzy potravin, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 5555/275, 762 72 Zlín, Česká republika

Práce sleduje vliv doby skladování na obsah aminokyselin v hlízách brambor. Šest odrůd brambor bylo skladováno za standardních podmínek po dobu 16 týdnů. Hlízy byly analyzovány vždy po čtyřech týdnech. Byl zjištěn negativní vliv doby skladování na obsah aminokyselin. Na počátku skladovacího pokusu se celkový obsah aminokyselin pohyboval v rozmezí 80-87 g/16 g N. Po čtyřměsíčním skladování bylo zaznamenáno snížení v obsahu aminokyselin v průměru o 20 %. Podobný trend byl shledán i v případě hrubého proteinu, jehož množství se v hlízách skladovaných 16 týdnů snížil v průměru o 17 %. Jako první limitující aminokyseliny byly v bramborách detekovány sirné aminokyseliny cystein a methionin a dále isoleucin, který byl zároveň i druhou limitující aminokyselinou. Po použití Scheffého metody bylo zjištěno v rámci každé odrůdy, že skladování ovlivňovalo index esenciálních aminokyselin, jehož průměrné hodnoty dosahovaly na počátku skladování 58 % a na konci skladovacího pokusu 51 %.

brambory, skladování, aminokyseliny, protein, index esenciálních aminokyselin

The effect of storage on the amino acids composition in potato tubers

The aim of this study was to investigate the effect of storage duration on amino acids content in potato tubers. Tubers of six cultivars were stored for 16 weeks. Crude protein was determined by the Kjeldahl method. The amino acid content was identified after acid hydrolysis; sulphur amino acids were oxidized with the mixture of hydrogen peroxide, formic acid and phenol. The essential amino acids index and chemical score was calculated. The whole egg protein was used as reference protein. The effect of storage duration and cultivar on the total amino acids content was found to be significant in all potato varieties. The level of the total amino acids contents was determined within the range of 80-87%. Similar downward trend was observed in crude protein. The essential amino acids index varied considerably among the potato cultivars, ranging from 42 to 57%. Sulfur amino acids and isoleucin were the limiting amino acids in all the investigated tubers.

Keywords: Solanum tuberosum L., storage, amino acid, protein, essential amino acids index
Grants and funding:

This research is supported by a project of Ministry of Education, Youth and Sports of the Czech Republic (Grant No. MSM 7088352101).

Received: March 11, 2010; Published: August 6, 2014  Show citation

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Černá, M., & Kráčmar, S. (2010). The effect of storage on the amino acids composition in potato tubers. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 58(5), 49-56. doi: 10.11118/actaun201058050049
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