The comparison of properties and acid phosphatase isozyme patterns on potato varieties

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  • MYODA Takao
    Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture
  • NAKAGAWA Tomoyuki
    Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture
  • YOSHIDA Hozumi
    Department of Bioproduction, Faculty of Bioindustry, Tokyo University of Agriculture
  • NAGAI Takeshi
    Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture
  • NAGASHIMA Toshio
    Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture

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Other Title
  • ジャガイモの品質特性と酸性フォスファターゼアイソザイムパターンの比較
  • ジャガイモ ノ ヒンシツ トクセイ ト サンセイ フォスファターゼアイソザイムパターン ノ ヒカク

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Abstract

Acid phosphatase isozymes of 20 varieties of potato were analyzed by polyacrylamido gel electrophoresis and activity staining in order to investigate the relationship between isozyme and properties on potato. They were classified into four groups by isozyme patterns, and there were varietal differences in acid phosphatase activities. Moreover, isozyme patterns were difference between varieties used as food and processing materials or starch materials. It was suggested that an isozyme analysis could be utilized the classification on each purpose of potato.

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