New protein sources have emerged in recent years to support the transition toward more sustainable food production dedicated to human nutrition. Animal-sourced proteins, for example, from milk and meat, have shown to have a substantial impact on greenhouse gases and are known to contribute to depletion of natural sources (Aiking, 2014; Godfray et al., 2018). These proteins are included to a large extent in Western diets, and their consumption is gradually increasing in developing countries (Godfray et al., 2018). While it has been recommended to shift global protein consumption toward plant-based proteins (Boland et al., 2013; Pyett, Vet, Trindade, Zanten, & Fresco, 2019), attention should be paid to the nutritional quality of new and alternative protein sources. Dietary protein quality is primarily characterized by their indispensable amino acid (IAA) content. IAAs cannot be synthetized by the human body and must be obtained from the diet. The current standard to evaluate the nutritional quality of proteins is

Patatin was found to form gels with comparable small-deformational rheological properties as typical food proteins. In addition, at concentrations where the elastic modulus was similar for all proteins, the frequency and strain dependence were also comparable. From this it is concluded that patatin is a promising protein to be used in food applications as a gelling agent.

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