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

Adamíková, 2019, Chromatographic purification of recombinant human erythropoietin, Biotechnology Letter, 41, 483, 10.1007/s10529-019-02656-8 Akbari, 2020, Functional and conformational properties of proteolytic enzyme-modified potato protein isolate, Journal of the Science of Food and Agriculture, 100, 1320, 10.1002/jsfa.10148 Andersson, 2008, Isolation of potato proteins using simulated moving bed technology, Biotechnology and Bioengineering, 101, 1256, 10.1002/bit.22012 Ansari, 2018, A murine model of wheat versus potato allergy: Patatin and 53kDa protein are the potential allergen from potato, Molecular Immunology, 101, 284, 10.1016/j.molimm.2018.07.012 Bahadir Saltik, M., Özkan, L., Jacobs, M., & Padt, A. v. d. (2016). Optimal Start-Up and Operation Policy for an Ultrafiltration Membrane Unit in Whey Separation The work presented here is generated by the Institute for Sustainable Process Technology (ISPT) project IMPROVISE. In Z. Kravanja & M. Bogataj (Eds.), 26th European Symposium on Computer Aided Process Engineering (Vol. 38, pp. 1599-1604): Elsevier. Baier, 2015, Influence of high isostatic pressure on structural and functional characteristics of potato protein, Food Research International, 77, 753, 10.1016/j.foodres.2015.05.053 Bárta, 2008, Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: Processing versus table potatoes, Czech Journal of Food Science, 26, 347, 10.17221/27/2008-CJFS Bártová, 2009, Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride, Journal of Agricultural and Food Chemistry, 57, 9028, 10.1021/jf900897b Battais, 2005, Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat, Allergy, 60, 815, 10.1111/j.1398-9995.2005.00795.x Beals, 2019, Potatoes, nutrition and health, American Journal of Potato Research, 96, 102, 10.1007/s12230-018-09705-4 Beyer, 2016, Food allergy in childhood, Bundesgesundheitsblatt Gesundheitsforschung Gesundheitsschutz, 59, 732, 10.1007/s00103-016-2353-4 Boison, 2000, Ideal amino acid profiles as a basis for feed protein evaluation, Journal of Livestock Production Science, 64, 239, 10.1016/S0301-6226(99)00146-3 Boxi, 2020, Current trends in protein purification: A review, International Journal of Scientific Research in Science and Technology, 7, 279, 10.32628/IJSRST207645 C., A. A., Pouvreau, L. G. M. L. F., & Nieuwenhuijzen, N. H. (2011). Potato proteins. Cambridge, UK, : Woodhead Publishing Limited. Calvo, 2004, Vitamin D fortification in the United States and Canada: Current status and data needs, American Journal for Clinical Nutrition, 80, 1710s, 10.1093/ajcn/80.6.1710S Camire, 2009, Potatoes and human health, Critical Reviews in Food Science and Nutrition, 49, 823, 10.1080/10408390903041996 Camire, 2009, Potatoes and human health, Critical Reviews in Food Science and Nutrition, 49, 823, 10.1080/10408390903041996 Chiti, 2006, Protein misfolding, functional amyloid, and human disease, Annual Review Biochemistry, 75, 333, 10.1146/annurev.biochem.75.101304.123901 Collins, 2003, Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge, International Dairy Journal, 13, 841, 10.1016/S0958-6946(03)00109-2 Das, 2018, Amyloid fibrils: Versatile biomaterials for cell adhesion and tissue engineering applications, Biomacromolecules, 19, 1826, 10.1021/acs.biomac.8b00279 David, S. (2016). Potato protein based nanovehicles for health promoting hydrophobic bioactives in clear beverages. Food Hydrocolloids, v. 57, pp. 229-235-2016 v.2057. Delahaije, 2013, Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsions, Langmuir, 29, 15201, 10.1021/la403504f Delahaije, 2014, Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects, Journal of Colloid Interface Science, 430, 69, 10.1016/j.jcis.2014.05.019 dos Santos, 2020, Magnetic precipitation: A new platform for protein purification, Biotechnology Journal, 15, 2000151, 10.1002/biot.202000151 Egea, 2020, Bioactive properties of protein hydrolysate of cottonseed byproduct: Antioxidant, antimicrobial, and angiotensin-converting enzyme (ACE) inhibitory activity, Journal of Waste and Biomass Valorization, 34, 1 Eitenmiller, R., W, L. J., & Ye, L. (2007). Vitamin Analysis for the Health and Food Sciences (Vol. 2). Boca Raton: CRC Press. Ekmekcioglu, 2017, 25-Hydroxyvitamin D status and risk for colorectal cancer and Type 2 diabetes mellitus: A systematic review and meta-analysis of epidemiological studies, International Journal of Environmental Research and Public Health, 14, 1 El-Hofi, 2011, Industrial application of lipases in cheese making: A review, Internet Journal of Food Safety, 13, 293 Elahi, 2017, High hydrostatic pressure (HHP)-induced structural modification of patatin and its antioxidant activities, Molecules, 22, 10.3390/molecules22030438 FDA. (2016). GRAS Notice In http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm (Ed.), GRAS Notice (GRN) No. Washington D.C. Fu, 2019, Towards potato protein utilisation: Insights into separation, functionality and bioactivity of patatin, International Journal of Food Science & Technology, 1 Galazka, 1999, Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: Comparison of thermal and high-pressure treatments, Food Hydrocolloids, 13, 425, 10.1016/S0268-005X(99)00028-4 Goodarzi, 2019, A comprehensive review on emulsions and emulsion stability in chemical and energy industries, The Canadian Journal of Chemial Engineering, 97, 281, 10.1002/cjce.23336 Gorissen, 2018, Protein content and amino acid composition of commercially available plant-based protein isolates, Amino Acids, 50, 1685, 10.1007/s00726-018-2640-5 Holick, 2004, Vitamin D: Importance in the prevention of cancers, type 1 diabetes, heart disease, and osteoporosis, Americal Journal of Clinical Nutrition, 79, 362, 10.1093/ajcn/79.3.362 Holm, 1980, A new system for the production of starch and protein from potato, Starch - Stärke, 32, 258, 10.1002/star.19800320803 Hoppe, 2010, Examination of egg white proteins and effects of high pressure on select physical and functional properties, Dissertations, Theses, & Student Research in Food Science and Technology, The Graduate College at the University of Nebraska, 1 innova. (2016). Market Insights Top 2016 Trends. In. In Institute of Food Technology’s Annual Meeting and Food Expo. Chicago, www. https://www.innovamarketinsights.com/. Singh, 2019, Patatin and its valorization from potato juice waste, International Journal of Research and Analytical Reviews, 6, 4 Jimenez, 2001, An octaethylene glycol monododecyl ether-based mixed micellar assay for determining the lipid acyl hydrolase activity of patatin, Lipids, 36, 1169, 10.1007/s11745-001-0828-z Joint, F. A. O. W. H. O. U. N. U. E. C. o. P., Amino Acid Requirements in Human, N., Food, Agriculture Organization of the United, N., World Health, O., & United Nations, U. (2007). Protein and amino acid requirements in human nutrition : report of a joint FAO/WHO/UNU expert consultation. In. Geneva: World Health Organization. Jooyandeh, 2009, Lipases in dairy industry: A review, Journal of Food Science and Tehcnology, 46, 181 Jørgensen, 2006, Molecular properties and activities of tuber proteins from starch potato Cv Kuras, Journal of Agriculture and Food Chemistry, 54, 9389, 10.1021/jf0623945 Josefsson, 2020, Potato protein nanofibrils produced from a starch industry sidestream, ACS Sustainable Chemistry & Engineering, 8, 1058, 10.1021/acssuschemeng.9b05865 Kang, 2019, Potato protein fining of phenolic compounds in red wine: A study of the kinetics and the impact of wine matrix components and physical factors, Molecules, 24, 10.3390/molecules24244578 Karenlampi, S., & White, P. (2009). Potato Proteins, Lipids, and Minerals. Chapter-5. In . 99-125. Knorr, 1977, Protein recovery from waste effluents of potato processing plants, International Journal of Food Science & Technology, 12, 563, 10.1111/j.1365-2621.1977.tb00143.x Kong, 2015, Recovering proteins from potato juice by complexation with natural polyelectrolytes, International Journal of Food Science and Technology, 50, 2160, 10.1111/ijfs.12851 Koppelman, 2002, Effect of heat-induced aggregation on the IgE binding of patatin (Sol t 1) is dominated by other potato proteins, Journal of Agriculture and Food Chemistry, 50, 1562, 10.1021/jf0106998 Kowalczewski, 2019, The nutritional value and biological activity of concentrated protein fraction of potato juice, Nutrients, 11, 1 Kudo, 2009, Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract, Journal of Functional Foods, 1, 170, 10.1016/j.jff.2009.01.006 Lemaire, 2018, Effects of infant formula composition on long-term metabolic health, Journal of Developmental Origins of Health and Disease, 9, 573, 10.1017/S2040174417000964 Liu, 2003, Patatin, the Tuber Storage Protein of Potato (Solanum tuberosum L.), Exhibits Antioxidant Activity in Vitro, Journal of Agriculture and Food Chemistry, 51, 4389, 10.1021/jf030016j Liu, 2013, Two-stage foam separation technology for recovering potato protein from potato processing wastewater using the column with the spiral internal component, Journal of Food Engineering, 114, 192, 10.1016/j.jfoodeng.2012.08.011 Liyanage, 2008, Potato and soy peptide diets modulate lipid metabolism in rats, Bioscience Biotechnology Biochemistry, 72, 943, 10.1271/bbb.70593 Liyanage, 2010, Preparation method modulates hypocholesterolaemic responses of potato peptides, Journal of Functional Foods, 2, 118, 10.1016/j.jff.2010.03.001 Løkra, 2009, Comparison of composition, enzyme activity and selected functional properties of potato proteins isolated from potato juice with two different expanded bed resins, LWT – Food Science and Technology, 42, 906, 10.1016/j.lwt.2008.11.011 Løkra, 2009, Industrial proteins from potato juice. A review, Food, 3, 88 Lynch, 2012, Subchronic toxicity evaluation of potato protein isolates, Food and Chemical Toxicology, 50, 373, 10.1016/j.fct.2011.09.039 Majamaa, 2001, Positive skin and oral challenge responses to potato and occurrence of immunoglobulin E antibodies to patatin (Sol t 1) in infants with atopic dermatitis, Pediatric Allergy and Immunology, 12, 283, 10.1034/j.1399-3038.2001.00096.x Mäkinen, 2008, Inhibition of angiotensin converting enzyme I caused by autolysis of potato proteins by enzymatic activities confined to different parts of the potato tuber, Journal of Agriculture and Food Chemistry, 56, 9875, 10.1021/jf8016817 Mao, 2020, Improving the solubility and digestibility of potato protein with an online ultrasound-assisted PH shifting treatment at medium temperature, Foods (Basel, Switzerland), 9, 1 Markman, 2012, Maillard-conjugate based core-shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages, Food Function, 3, 262, 10.1039/C1FO10220F Martin, 2016, Review of infant feeding: key features of breast milk and infant formula, Nutrients, 8, 1 McGill, 2013, The role of potatoes and potato components in cardiometabolic health: A review, Annal of Medicines, 1 Medicine, I. o. (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: The National Academies Press. Miedzianka, 2012, Properties of acetylated potato protein preparations, Food Chemistry, 133, 1283, 10.1016/j.foodchem.2011.08.080 Pinsirodom, 1999, Fatty acid and product selectivities of potato tuber lipid acyl hydrolase in esterification reactions with glycerol in organic media, Journal of American. Oil Chemical Society, 76, 1119, 10.1007/s11746-999-0083-6 Ralet, 2000, Fractionation of potato proteins: Solubility, thermal coagulation and emulsifying properties, LWT – Food ScienceTechnology, 5, 380, 10.1006/fstl.2000.0672 Ralla, 2012, Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers, Journal of Sepation Science, 35, 1596, 10.1002/jssc.201200030 Report, M. R. (2018). Potato Protein Market by Type (Isolates, Concentrates), Application Food & beverages, Meat, Dairy, Confectionery, Processed Foods, Beverages, Sports Nutrition, Feed, and Region. In. https://www.researchandmarkets.com/research/c5nfvv/88_million?w=5. Ruseler-van Embden, 2004, Potato tuber proteins efficiently inhibit human faecal proteolytic activity: Implications for treatment of peri-anal dermatitis, European Journal of Clinical Investigation, 34, 303, 10.1111/j.1365-2362.2004.01330.x Srinivasan, 2017 Sarwar, 1989, Relationship between amino acid scores and protein quality indices based on rat growth, Plant Foods and Human Nutrition, 39, 33, 10.1007/BF01092399 Schmidt, 2018, Foam and emulsion properties of potato protein isolate and purified fractions, Food Hydrocolloids, 74, 367, 10.1016/j.foodhyd.2017.07.032 Schmidt, 2016, Effect of membrane material on the separation of proteins and polyphenol oxidase in ultrafiltration of potato fruit juice, Food and Bioprocess Technology, 9, 822, 10.1007/s11947-015-1670-1 Schmidt, 2017, Appearance and textural properties of sheared low concentration potato protein gels-impact of drying method, pH, and ionic strength, Journal of Food Science, 82, 2056, 10.1111/1750-3841.13818 Schoenbeck, 2013, Purification of high value proteins from particle containing potato fruit juice via direct capture membrane adsorption chromatography, Journal of Biotechnology, 168, 693, 10.1016/j.jbiotec.2013.09.018 Sicherer, 2011, Epidemiology of food allergy, The Journal of Allergy and Clinical Immunology, 127, 594, 10.1016/j.jaci.2010.11.044 Smelt, 1998, Recent advances in the microbiology of high pressure processing, Trends in Food Science & Technology, 9, 152, 10.1016/S0924-2244(98)00030-2 Smith, 2015, Impact of winemaking practices on the concentration and composition of tannins in red wine, Australian Journal of Grape and Wine Research, 21, 601, 10.1111/ajgw.12188 Sousa, 2020, Protein digestion of different protein sources using the INFOGEST static digestion model, Food Research International, 130, 10.1016/j.foodres.2020.108996 Spelbrink, 2015, Potato patatin generates short-chain fatty acids from milk fat that contribute to flavour development in cheese ripening, Applied Biochemistry and Biotechnology, 176, 10.1007/s12010-015-1569-3 Strætkvern, 2011, Recovery of native potato protein comparing expanded bed adsorption and ultrafiltration, Food Bioprocess Technology, 5, 1939, 10.1007/s11947-010-0494-2 Takakuwa, 2020, Availability of potato protein concentrate as an alternative protein source to fish meal in greater amberjack (Seriola dumerili) diets, Aquaculture Research, 00, 1 Thevenier, 2018 US, & FDA. (2013). a food labelling guide. In Center for Food Safety and Applied Nutrition Food and Drug Administration (pp. 20). Van den Broek, 2004, Structural characterization of potato protease inhibitor I (Cv. Bintje) after expression in pichia pastoris, Journal of Agriculture and Food Chemistry, 52, 4928, 10.1021/jf049832x Van Koningsveld, 2001, Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations, Journal of Agricultural and Food Chemistry, 49, 4889, 10.1021/jf010340j Vreugdenhil, 2007, Potato biology and biotechnology: Advances and perspectives, Elsevier’s Science & Technology, 1, 3 Waglay, 2017, A novel enzymatic approach based on the use of multi-enzymatic systems for the recovery of enriched protein extracts from potato pulp, Food Chemistry, 220, 313, 10.1016/j.foodchem.2016.09.147 Waglay, 2014, Potato protein isolates: Recovery and characterization of their properties, Food Chemistry, 142, 373, 10.1016/j.foodchem.2013.07.060 Waglay, 2016, Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp, LWT - Food Science and Technology, 65, 8, 10.1016/j.lwt.2015.07.070 Waglay, 2016, Potato Proteins: Functional Food Ingredients, 75 Wang, 2018, Effect of alkaline precipitation on Cr species of Cr(III)-bearing complexes typically used in the tannery industry, Chemosphere, 193, 42, 10.1016/j.chemosphere.2017.11.006 Wang, 2008, Vitamin D deficiency and risk of cardiovascular disease, Circulation, 117, 503, 10.1161/CIRCULATIONAHA.107.706127 Ye, 2018, Protein/protein nanocomposite based on whey protein nanofibrils in a whey protein matrix, ACS Sustainable Chemistry & Engineering, 6, 5462, 10.1021/acssuschemeng.8b00330 Zayas, 1997 Zeng, 2013, Recovery of native protein from potato root water by expanded bed adsorption with amberlite XAD7HP, Biotechnology and Bioprocess Engineering, 18, 981, 10.1007/s12257-013-0234-3 Zhang, 2017, Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation, International Journal of Food Properties, 20, 2113, 10.1080/10942912.2016.1230873 Zhong, 2014, Strong underwater adhesives made by self-assembling multi-protein nanofibres, Nature Nanotechnology, 9, 858, 10.1038/nnano.2014.199 Zwijnenberg, 2002, Native protein recovery from potato fruit juice by ultrafiltration, Desalination, 144, 331, 10.1016/S0011-9164(02)00338-7 Zwijnenberg, 2002, Native protein recovery from potato fruit juice by ultrafiltration, Desalination, 144, 331, 10.1016/S0011-9164(02)00338-7