Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e70007. doi: 10.1111/1541-4337.70007.
The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.
马铃薯作为一种很有前途的蛋白质来源，最近引起了更多的关注。马铃薯蛋白通常从马铃薯果汁中提取，这是淀粉生产的副产品。马铃薯蛋白的特点是具有优越的技术功能特性，如水溶性、凝胶形成、乳化和泡沫特性。然而，商业上分离的马铃薯蛋白通常会变性，导致这些功能丧失。广泛的研究探讨了不同条件和技术对马铃薯蛋白乳化能力和稳定性的影响。然而，目前还没有关于这一主题的综合综述。本文旨在深入概述马铃薯蛋白和肽的乳化能力和稳定性的研究进展，讨论研究挑战和未来展望。本文讨论了马铃薯蛋白的遗传多样性和从马铃薯中提取蛋白质的各种方法，包括热和酸沉淀、盐沉淀、有机溶剂沉淀、羧甲基纤维素络合、色谱和膜技术。它还涵盖了用于生产马铃薯衍生肽的酶水解以及鉴定马铃薯蛋白衍生乳化肽的方法。此外，它还综述了物理化学性质、环境条件和食品加工技术等因素对马铃薯蛋白及其衍生肽的乳化能力和稳定性的影响。最后，它强调了化学修饰，如酰化、琥珀酰化、磷酸化和糖化，以提高乳化能力和稳定性。本综述为利用马铃薯蛋白作为可持续蛋白质来源和高价值食品乳化剂提供了未来的研究方向，从而为马铃薯加工业增值做出了贡献。
