Abstract
SummaryPotato fruit juice (PFJ) is a dilute industrial by‐product of potato starch industry containing potato protein that is abundant in patatin, a major storage protein. From an economic standpoint, conversion of potato protein into a high value‐added food ingredient has received considerable attention. In this review, the structural and physicochemical characteristics of patatin are introduced. The separation and purification methods of patatin are compared and summarised. The functional properties of patatin as food ingredients are comprehensively reviewed. The beneficial effects of patatin on health and food application are emphatically presented. In addition, the current challenges for development of patatin as a functional food ingredient are also discussed. This review offers a theoretical basis for further application of patain in the food industry.
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