Review on Physical and Chemical Properties of Potato Protein and its Hydrolysate

Abstract

Potato protein is generally recovered as a by-product from the potato pulp water in the potato starch industry. Due to the thermal treatment used during industrial recovery, the protein's solubility is reduced, resulting in poor functional properties and limiting its application in the food industry. To better understand the functional properties of water-soluble potato protein, this review summarizes the physical properties such as emulsification and foaming, as well as the chemical properties such as antioxidant activity and biological functions like cholesterol-lowering effects of potato protein and its hydrolysates