Potato protein is the protein extracted from the tubers of potatoes, a plant of the Solanaceae family. The protein content in fresh tubers is generally 1.7%-2.1%.
Nutritional characteristics
The amino acid composition is reasonable: It contains 18 kinds of amino acids, covering all 8 essential amino acids needed by the human body. Especially, the content of lysine and tryptophan is relatively high. The composition ratio is close to the human body’s needs and is superior to that of soybeans and other legumes, with high biological value.
Rich in mucoprotein: It is a mixture of polyglycoproteins that can prevent fat deposition in the cardiovascular system, maintain the elasticity of arterial vessels, prevent premature atherosclerosis, and also prevent atrophy of connective tissues in the liver and kidneys, keeping the respiratory and digestive tracts lubricated.
Functional characteristics
- Solubility: Some potato proteins, such as albumin and globulin, are soluble in water and salt solutions, while protease inhibitors are mostly acid-soluble.
- Foaming and emulsifying properties: It has certain foaming and emulsifying capabilities and can be used to improve the texture and taste of food, making it softer and more delicate.
- Gelation: Under appropriate conditions, it can form a gel, which is conducive to the shaping and stabilization of food, such as playing a gelation role similar to that of animal protein in plant-based protein products.
Application field
In the food industry, it can be used as a nutritional fortifier to be added to foods such as bread, biscuits, and beverages. It can also be used to make plant-based protein products, such as vegetarian meat and vegetarian milk.
- Feed field: It is a high-quality source of feed protein and can partially replace fish meal, soybean meal, etc., for use in livestock, poultry and aquaculture, promoting animal growth and improving breeding efficiency.
In the field of healthcare and medicine, some components in potato protein possess biological activities such as antioxidation, antibacterial, and anti-tumor properties, which can be used to develop functional foods and medicines, such as products with immune regulation, blood pressure lowering, and blood lipid lowering effects.
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Post time: May-06-2025