Potatoes are important root-crops of the temperate zone (especially Europe and North America) where this crop is cultivated in two utility groups: table potatoes (food exploitation) and starch processing potatoes (starch production).
The protein content in potato tubers is 1.6% to 2.1%. Potato protein is similar to the protein found in meat; the digestible composition is high and it can be easily absorbed by the human body.
The quality of potato protein is high. As little as 100 grams of boiled potato can supply 10 percent of the recommended daily allowance of protein for children and over 5 percent for adult.
It is widely believed that the anti-inflammatory properties of potato are associated with proteins that manifest protease inhibitor activity. Published data indicate that potato proteins have the ability to relieve perirectal inflammation in patients with gastrointestinal resections, as well as in infants.
The content of polyphenolic compounds in potato juice was even two times higher than in flesh-colored potatoes that are rich in anthocyanin pigments and polyphenols. Because of their capabilities to inhibit lipid oxidation, inactivate reactive oxygen species, or chelate prooxidant transition metals, proteins can be used as antioxidant additives in the production of food.
Patatin is considered to be present in all genotypes of cultivated potato. Patatin can be considered as a nutrition-improving protein in the spectrum of total tuber protein.
Patatin represents a group of immunologically identical glycoprotein isoforms with molecular mass ≈ 40–43 kDa.
Potato protein intended for consumption must be subjected to thermal treatment, which may affect its biological activity or nutritional value.
Protein content in potato
