“…Potato proteins can be categorised into three major groups, including patatin, protease inhibitors and high molecular weight (MW) proteins with relative contents of ~40%, ~50% and ~10% respectively (Pots et al ., 1999a). It has been well documented that patatin possesses good functional properties, including solubility, gel‐forming, foaming and emulsifying properties (Ralet & Guéguen, ; Waglay & Karboune, ; Schmidt et al ., 2017b, ). In addition, it possesses diverse bioactivity, including antioxidant, angiotensin I‐converting enzyme (ACE)‐inhibitory, renin‐inhibitory, lipid acyl hydrolase (LAH) and anticancer activities (Liu et al ., ; Sun et al ., ; Fu et al ., ).…”