Potato protein: An emerging source of high quality and allergy free protein and its possible future based products

被引：87

作者：

Hussain, Muhammad ^{[1
,2
]}

Qayum, Abdul ^{[1
,2
]}

Zhang, Xiuxiu ^{[1
,2
]}

Liu, Lu ^{[1
,2
]}

Hussain, Kifayat ^{[3
]}

Yue, Pan ^{[1
,2
]}

Yue, Sun ^{[1
,2
]}

Koko, Marwa Y. F. ^{[4
]}

Hussain, Abid ^{[5
]}

Li, Xiaodong ^{[1
,2
]}

机构：

[1] Northeast Agr Univ, Food Coll, 600 Changjiang St, Harbin 150030, Peoples R China

[2] Northeast Agr Univ, Key Lab Dairy Sci, Minist Educ, 600 Changjiang St, Harbin 150030, Peoples R China

[3] Univ Agr Faisalabad, Inst Anim & Dairy Sci, Dept Anim Nutr, Faisalabad, Pakistan

[4] Northeast Agr Univ Harbin, Sch Food Sci, Dept Food Greases & Vegetable Prot Engn, Harbin, Peoples R China

[5] Karakorum Int Univ, Dept Agr & Food Sci, Gilgit, Pakistan

来源：

FOOD RESEARCH INTERNATIONAL | 2021年 / 148卷

关键词：

Potato proteins; Purification; Allergy-free; Future products; LIPID ACYL HYDROLASE; SOLANUM-TUBEROSUM L; FRUIT JUICE; VITAMIN-D; PATATIN SOL-T-1; NATIVE PROTEIN; FOOD ALLERGY; IGE-BINDING; FATTY-ACID; RECOVERY;

D O I：

10.1016/j.foodres.2021.110583

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recently protein has gained eminence due to awareness and demand for healthy food. Potato proteins are extracted from potato fruit juice and industrial potato waste; its nutritional and functional values have been found more significant than other vegetables and cereal proteins. Potato proteins can be easily extracted by various separation techniques, including an ion exchange (IEX) and expanded bed adsorption (EBA), and their functional properties can be modified for desire purposes. It contains many essential amino acids necessary for the human body, with an amino acid score (AAS) of 65%. Recent research on potato proteins resulted in several descriptions of new technologies to produce food-grade potato protein. It has recently drawn more attention as a protein source for human consumption, especially as an allergy free protein source and selective activity against cancer cells. Growing shreds of evidence have highlighted that potato protein can be used in many upcoming nutraceuticals and allergy-free food products. Therefore it is gaining more attention from nutritionists and food scientists. This review has summarized the recent knowledge on the nutritional and functional aspects of potato proteins, especially its non-allergic properties, enhancement in functional properties, and possible future-based products.

引用

页数：11

共 101 条

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