Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products

• Published in: Food research international 2021-10, Vol.148, p.110583-110583, Article 110583
• Main Authors: Hussain, Muhammad, Qayum, Abdul, Xiuxiu, Zhang, Liu, Lu, Hussain, Kifayat, Yue, Pan, Yue, Sun, Y.F Koko, Marwa, Hussain, Abid, Li, Xiaodong
• Format: Article
• Language: English
• Subjects: Allergy-free; Future products; Potato proteins; Purification
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110583

[Display omitted] •Potato protein, is an allery free and nutritious protein.•Potato protein is easy to isolate and modified by different techniques.•Functional and bioactive properties can be enhanced via Heat, enzymatic and chemical treatments.•Various nutritional, nutraceutical, and allergy-free products, can be formulated from PP. Recently protein has gained eminence due to awareness and demand for healthy food. Potato proteins are extracted from potato fruit juice and industrial potato waste; its nutritional and functional values have been found more significant than other vegetables and cereal proteins. Potato proteins can be easily extracted by various separation techniques, including an ion exchange (IEX) and expanded bed adsorption (EBA), and their functional properties can be modified for desire purposes. It contains many essential amino acids necessary for the human body, with an amino acid score (AAS) of 65%. Recent research on potato proteins resulted in several descriptions of new technologies to produce food-grade potato protein. It has recently drawn more attention as a protein source for human consumption, especially as an allergy free protein source and selective activity against cancer cells. Growing shreds of evidence have highlighted that potato protein can be used in many upcoming nutraceuticals and allergy-free food products. Therefore it is gaining more attention from nutritionists and food scientists. This review has summarized the recent knowledge on the nutritional and functional aspects of potato proteins, especially its non-allergic properties, enhancement in functional properties, and possible future-based products.