The Composition and Function of Potato Protein

The character index of potato protein is grayish-white color, light and soft smell, no peculiar smell, fine and uniform particles.

Studies have shown that potato protein is a complete protein, consisting of 19 amino acids, with a total amount of 42.05%. The amino acid composition of potato protein is reasonable, the essential amino acid content is 20.13%, and the non-essential amino acid content is 21.92%. The essential amino acid content of potato protein accounted for 47.9% of the total amino acid, and its essential amino acid content was equivalent to that of egg protein (49.7%), which was significantly higher than the standard protein of FAO/WHO. The first limiting amino acid of potato protein is tryptophan, and it is rich in lysine, which is lacking in other food crops, and can complement various grain proteins such as soybean protein.

What are the functions of potato protein?

Studies have shown that potato protein can prevent fat deposition in the cardiovascular system, maintain the elasticity of arterial blood vessels, prevent premature atherosclerosis, prevent the atrophy of connective tissue in the liver and kidney, and maintain the lubrication of the respiratory tract and digestive tract.

Potato glycoprotein is the main component of potato protein with good solubility, emulsifying, foaming and gelling properties, as well as ester acyl hydrolysis activity and antioxidant activity.