Abstract
Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2. This group of proteins is typical of potato and they are referred to as patatin or tuberin. Around 30–50% of soluble potato proteins comprise numerous fractions of protease inhibitors with a molecular weight in the range of 7–21 kDa; they are often heat-resistant, showing a wide spectrum of health-promoting effects. The nutritional value of proteins is related to the content of amino acids, their mutual proportions and digestibility. Natural proteins of the patatin fraction are characterized by favorable functional properties, including foam formation and stabilization, fat emulsification or gelling. Native potato proteins may also exhibit beneficial non-food properties, such as antimicrobial or antitumor, as well as antioxidant and antiradical. Depending on the method of isolation and the applied factors, such as pH, ionic strength and temperature, the directions of using potato protein preparations will be different.
Highlights
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Research on the nutritional value and structure of potato proteins, including the identification of fractions differing in molecular weight, solubility or isoelectric point, conducted during this period proved the high nutritional value of most potato protein fractions, especially the patatin fraction, and their significant differentiation in terms of functional characteristics
The purpose of this article was to trace the results of research relating to the nutritional, functional, pro-health, antimicrobial and technological properties of potato proteins, as well as the directions of their use resulting from the structure, molecular weight and fractionality of proteins, the raw material used and the methods of isolation and modification
Summary
Potato proteins are characterized by high nutritional value, comparable to proteins of animal origin. The protein fractions of albumin and globulin, glycoproteins with a degree of glycosylation of around 4% [46], belong to the group of proteins typical of potato and are referred to as patatin or tuberin [22] These proteins, due to their presence in significant amounts (40–60% soluble potato proteins), are considered as storage proteins. Patatin proteins are characterized by a good balance of the amino acid composition and a higher content of the essential amino acid, lysine, than other plant-based proteins For these reasons, their nutritional value exceeds most plant proteins, including lysine-poor cereal proteins, and is close to the nutritional value of hen egg proteins [34], considered to be one of the reference proteins. II-proteins (21 kDa), are considered a possible dietary supplement [3,4,18]
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