Potato Proteins, Lipids, and Minerals

Publisher Summary This chapter discusses the contribution of potato proteins, lipids, and minerals to the human diet. Potatoes are known as an excellent source of minerals. Potato tuber protein complement is of interest to the potato starch industry, because high quantities of proteins can be purified from the potato juice byproduct. Potato protein concentrates are traditionally prepared by precipitating the proteins with a combined acidic heat treatment (thermal coagulation) of the fruit juice. For the aforementioned reasons, potato protein concentrates have not been used in food applications. Efforts have been made, however, to understand some of their properties relevant in food products. The ability to form and stabilize foams is an important functional property of food proteins. Proteins are also used in many food products as emulsifiers and emulsion stabilizers. Potato protein has a high content of amino acids with hydrophobic functional groups, in particular, with branched (isoleucine, leucine, and valine) and aromatic (phenylalanine and tyrosine) side chains.

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