Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review

Plant-based proteins are receiving increasing attention for economic, health and environmental reasons. Potato protein can be separated from potato fruit juice and industrial potato starch wastewater as high-value components or a renewable resource with a variety of functional properties, such as emulsibility, foamability and gelatin, suggesting the importance of research on potato protein production. For understanding the recent development in the research of potato protein extraction and modification and broaden its application in the food industry, this article reviews the research progress of potato protein in recent decades. Firstly, the nutritional value, structural composition and basic functional properties of potato protein are reviewed. Additionally, the isolation and extraction methods of potato protein are discussed in detail, with a focus on their processing conditions and effects on yield and purity. Moreover, the modification technologies (both traditional and emerging) for improving the functional properties of potato protein are emphatically investigated. Finally, the possible applications of potato protein in the food industry are presented. This review provides useful information for the development and utilization of potato protein in the food industry.