Protéines de pommes de terre: Vers de nouveaux axes de valorisation?

Abstract

Potato tuber contains about 2% protein (on fresh weight) dominated by two major classes, patatin and protease inhibitors. These soluble proteins are recovered from potato starch effluents by heat coagulation with an acidic pH adjustement. This industrial process alters their functional properties and the proteins recovered are principally used as animal food. Genetic diversity and properties of these proteins have been underestimated for a long time. New markets in human food and non-food are beginning to develop in consequence of the development of new industrial processes, which preserve the functional properties of soluble potato protein. Patatin has emulsifying and foaming properties, whereas protease inhibitors could be used in the pharmaceutical and cosmetics industries as well as in treatments against obesity.