Traits and composition of potato protein

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

Research shows that potato protein is a complete protein, consisting of 19 kinds of amino acids, the total amount is 42.05%. The amino acid composition of potato protein is reasonable, of which the content of essential amino acids is 20.13%, and the content of non-essential amino acids is 21.92%.

The essential amino acid content of potato protein accounted for 47.9% of the total amino acids, and its essential amino acid content was comparable to that of egg protein (49.7%), which was significantly higher than that of FAO/WHO standard protein. The first limiting amino acid of potato protein is tryptophan, and it is rich in lysine, which is lacking in other grain crops, and can complement various grain proteins such as soy protein.

Comparison of potato protein with soybean isolate protein:

What are the functions of potato protein?

Studies have shown that potato protein can prevent fatty deposits in the cardiovascular system, maintain the elasticity of arterial blood vessels and prevent premature atherogenesis, as well as preventing the atrophy of connective tissues in the liver and kidneys, and maintaining lubrication of the respiratory and digestive tracts.

Potato glycoprotein is the main component of potato protein, with good solubility, emulsification, foaming and gelation, also has esteroyl hydrolysis activity and antioxidant activity.