Potato: A Sustainable Source of Functional and Nutritional Proteins

Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

“…Recently, plant proteins have gained burgeoning interest on a global scale for their advantages in environmental sustainability, abundant production, high bioavailability, and superior techno-functional properties. Potato protein is increasingly acknowledged as a particularly valuable plant protein resource due to the balanced amino acid profile with a high proportion of lysine, free allergenicity and diverse bioactivity ( Herreman et al, 2024 ). Researchers and enterprises have explored the utilization of potato protein in various foods, including as a natural emulsifier for ice cream, fining agent for wine, effective delivery system for hydrophobic bioactives, substitute for dairy proteins in allergen-free infant formula, and flavor enhancer and ripening accelerator for cheese ( Hu, He, Zhang, & He, 2024 ; Lomolino, Zannoni, Zabara, Da Lio, & De Iseppi, 2020 ).…”